NUTRITION

SERVINGS

INGREDIENTS

6 oz Canadian bacon

2 large eggs

0.25 whole sprouted grain English muffin

0 tbsp grass-fed butter

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

1 tsp white vinegar

1 tsp fresh chives

PREPARATION

• 1

  In a small bowl, whisk together the Greek yogurt, melted grass-fed butter, lemon juice, and Dijon mustard until the mixture is smooth and creamy.

• 2

  Season the hollandaise sauce with sea salt and black pepper, then set aside in a warm spot.

• 3

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

• 4

  Crack each egg into a small ramekin, then carefully drop them into the simmering water, poaching for about 3 to 4 minutes until the whites are set but the yolks remain runny.

• 5

  While the eggs poach, heat a skillet over medium-high heat and sear the Canadian bacon slices for 1 to 2 minutes per side until lightly browned.

• 6

  Toast the sprouted grain 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

  Drizzle the warm hollandaise sauce over the eggs and garnish with freshly chopped chives before serving.