NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

4 slices Canadian bacon

1 whole whole-wheat English muffin

1 large egg yolk

0.25 cup non-fat Greek yogurt

1 tsp lemon juice

1 tsp ghee

0.25 tsp Dijon mustard

0.13 tsp sea salt

0.13 tsp black pepper

0.13 tsp cayenne pepper

1 tsp white vinegar

1 tbsp fresh chives

PREPARATION

• 1

  Fill a medium saucepan with water and the white vinegar; bring to a gentle simmer over medium-low heat.

• 2

  In a small heat-proof bowl set over a pot of simmering water, whisk the egg yolk, Greek yogurt, lemon juice, melted ghee, and Dijon mustard until thickened and smooth.

• 3

  Season the sauce with sea salt, black pepper, and cayenne pepper; keep warm on very low heat, whisking occasionally to maintain a smooth texture.

• 4

  Heat a skillet over medium heat and lightly sear the Canadian bacon slices for 2 minutes per side until slightly browned and warmed through.

• 5

  Toast the whole-wheat English muffin halves until golden and crisp.

• 6

  Crack each egg into a small ramekin, then gently slide them into the simmering vinegar water; poach for 3 to 4 minutes until the whites are set but the yolks remain runny.

• 7

  Place two muffin halves on a plate, top each with two slices of Canadian bacon and one poached egg.

• 8

  Generously spoon the velvety hollandaise over the eggs and garnish with fresh chopped chives.