NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

4 oz Canadian bacon

0.25 whole Whole wheat English muffin

0.5 large egg yolk

0.25 cup Plain Greek yogurt

0 tsp Ghee

1 tsp Lemon juice

0.13 tsp Sea salt

0.13 tsp Black pepper

0.13 tsp Smoked paprika

1 tsp White vinegar

PREPARATION

• 1

  Prepare the clean-eating hollandaise by whisking the egg yolk, Greek yogurt, lemon juice, and melted ghee in a heat-proof bowl over a pot of simmering water until thickened and velvety.

• 2

  Season the sauce with sea salt and keep warm on very low heat, whisking occasionally to maintain the smooth emulsion.

• 3

  Bring a medium pot of water to a gentle simmer and add the white vinegar to help the egg whites congeal.

• 4

  Crack each egg into a small ramekin, then gently drop them into the simmering water, poaching for 3 minutes until the whites are set but the yolks remain runny.

• 5

  While the eggs poach, sear the Canadian bacon in a dry skillet over medium-high heat until browned and heated through.

• 6

  Toast the whole wheat English muffin half until golden and crisp.

• 7

  Place the toasted muffin on a plate, layer with the seared Canadian bacon, and top with the poached eggs.

• 8

  Spoon the warm yogurt hollandaise over the eggs and garnish with black pepper and a dusting of smoked paprika.