NUTRITION

SERVINGS

INGREDIENTS

1 whole whole grain English muffin

3 slices Canadian bacon

2 large eggs

0.25 cup non-fat Greek yogurt

1 large egg yolk

1 tbsp lemon juice

1 tsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 tbsp fresh chives

1 tsp white vinegar

PREPARATION

• 1

  Prepare the clean hollandaise by whisking the Greek yogurt, one egg yolk, lemon juice, and Dijon mustard in a heat-safe glass bowl.

• 2

  Place the bowl over a small pot of simmering water (double boiler method), whisking constantly for 3-5 minutes until the sauce is warm and thickened. Remove from heat and set aside.

• 3

  Bring a medium pot of water to a very gentle simmer and add the white vinegar.

• 4

  Crack each of the two remaining eggs into a small ramekin. Use a spoon to create a gentle whirlpool in the water and carefully drop the eggs in, poaching for 3 minutes until the whites are set but the yolks remain runny.

• 5

  While the eggs poach, lightly brown the Canadian bacon slices in a dry skillet over medium heat and toast the English muffin halves.

• 6

  Assemble by placing the Canadian bacon on the toasted muffin halves, followed by the poached eggs.

• 7

  Generously spoon the warm yogurt hollandaise over the eggs and garnish with sea salt, black pepper, smoked paprika, and freshly chopped chives.