NUTRITION

SERVINGS

INGREDIENTS

4 oz Canadian bacon

2 large Eggs

0.5 whole Whole wheat English muffin

0 large Egg yolk

2 tbsp Non-fat Greek yogurt

0 tsp Ghee

1 tsp Lemon juice

0.25 tsp Dijon mustard

1 tsp White vinegar

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tsp Fresh chives

PREPARATION

• 1

  Bring a medium pot of water to a gentle simmer and stir in the white vinegar.

• 2

  In a small heat-safe glass bowl, whisk together the single egg yolk, Greek yogurt, lemon juice, and Dijon mustard.

• 3

  Place the bowl over the simmering water (ensuring the bottom does not touch the water) and whisk constantly until the sauce thickens slightly.

• 4

  Slowly whisk the melted ghee, sea salt, and black pepper into the yogurt mixture until the sauce is smooth and warm, then remove from heat and cover to keep warm.

• 5

  Sear the Canadian bacon in a dry skillet over medium-high heat for 1-2 minutes per side until the edges are golden and slightly crisp.

• 6

  Crack the two whole eggs into individual small ramekins, then gently slide them into the simmering vinegar water; poach for 3 minutes until the whites are opaque but the yolks are still soft.

• 7

  Toast the English muffin half until golden brown and place it on a serving plate.

• 8

  Layer the seared Canadian bacon onto the muffin, carefully place the poached eggs on top, and pour the warm hollandaise sauce over the eggs.

• 9

  Garnish with finely chopped fresh chives and serve immediately.