NUTRITION

SERVINGS

INGREDIENTS

1 whole Whole-grain English muffin

3 oz Canadian bacon

2 large Eggs

1 large Egg yolk

0.25 cup Plain non-fat Greek yogurt

1 tsp Lemon juice

0.5 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp White vinegar

1 tsp Fresh chives

PREPARATION

• 1

  Whisk the egg yolk, Greek yogurt, lemon juice, and Dijon mustard in a small heat-proof bowl until smooth.

• 2

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

• 3

  Fill a wide saucepan with water and the white vinegar, bringing it to a very gentle simmer.

• 4

  Crack the eggs into individual ramekins and carefully slide them into the simmering water, poaching for 3 minutes until the whites are set.

• 5

  While the eggs poach, lightly sear the Canadian bacon in a dry skillet over medium heat and toast the English muffin halves.

• 6

  Place the toasted muffins on a plate, top each with the seared bacon and a poached egg, then generously drizzle with the warm hollandaise.

• 7

  Finish the dish with a sprinkle of fresh chives, sea salt, and black pepper before serving immediately.