NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

4 oz extra lean Canadian bacon

0.5 whole grain English muffin

1 large egg yolk

2 tbsp non-fat Greek yogurt

1 tsp lemon juice

0.25 tsp Dijon mustard

0.13 tsp sea salt

0.13 tsp black pepper

0.13 tsp cayenne pepper

1 tsp white vinegar

PREPARATION

• 1

  Fill a medium saucepan with water and add the white vinegar, bringing it to a very gentle simmer over medium-low heat.

• 2

  In a small heat-proof glass bowl, whisk together the egg yolk, Greek yogurt, lemon juice, Dijon mustard, sea salt, black pepper, and cayenne pepper until smooth.

• 3

  Place the bowl over a small pot of simmering water to create a double boiler, whisking the sauce constantly for 3 to 5 minutes until it is warm and slightly thickened.

• 4

  Toast the English muffin half until golden brown and lightly sear the Canadian bacon in a dry skillet over medium heat for 1 minute per side.

• 5

  Carefully crack the two whole eggs into the simmering vinegar water and poach for exactly 3 minutes until the whites are opaque but the yolks remain soft.

• 6

  Place the warmed Canadian bacon onto the toasted muffin, top with the poached eggs using a slotted spoon, and generously drizzle with the warm hollandaise sauce.