NUTRITION

SERVINGS

INGREDIENTS

0.5 whole Whole grain English muffin

1 large Eggs

2.5 oz Canadian bacon

0.25 cup Non-fat Greek yogurt

1 large Egg yolk

1 tsp Lemon juice

0.5 tsp Dijon mustard

0.13 tsp Sea salt

0.13 tsp Black pepper

1 pinch Cayenne pepper

1 tsp White vinegar

PREPARATION

• 1

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

• 2

  Place the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water, and whisk constantly for 3-5 minutes until the sauce is thickened and warm.

• 3

  Remove the sauce from heat and stir in the sea salt, black pepper, and cayenne pepper, then set aside in a warm spot.

• 4

  In a separate non-stick skillet, lightly sear the Canadian bacon over medium heat for 1-2 minutes per side until heated through and slightly browned.

• 5

  Toast the split whole grain English muffin until golden and crisp.

• 6

  Fill a medium pot with water, add the white vinegar, and bring to a very gentle simmer.

• 7

  Crack the remaining two eggs into individual small ramekins, then carefully slide them into the simmering water one at a time.

• 8

  Poach the eggs for exactly 3 minutes until the whites are opaque and set, but the yolks remain soft and runny.

• 9

  Assemble the dish by placing the Canadian bacon slices onto the toasted muffin halves, topping each with a poached egg, and drizzling generously with the warm yogurt hollandaise.