NUTRITION

SERVINGS

INGREDIENTS

1 whole whole wheat English muffin

4 slice Canadian bacon

2 large eggs

1 large egg yolk

0.25 cup non-fat Greek yogurt

1 tsp grass-fed butter

1 tsp lemon juice

1 tsp white vinegar

0.13 tsp sea salt

0.13 tsp black pepper

0.13 tsp cayenne pepper

1 tsp fresh chives

PREPARATION

• 1

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

• 2

  In a small heat-proof glass bowl, whisk the single egg yolk, Greek yogurt, melted grass-fed butter, lemon juice, and cayenne pepper until completely smooth.

• 3

  Place the bowl over the pot of simmering water, ensuring the bottom doesn't touch the water, and whisk constantly for 3-5 minutes until the hollandaise thickens into a velvety sauce.

• 4

  In a separate skillet over medium-high heat, lightly sear the Canadian bacon slices for 1 minute per side until warmed through and slightly browned.

• 5

  Split and toast the whole wheat English muffin until the edges are golden and crisp.

• 6

  Crack each of the two eggs into separate small ramekins, create a gentle whirlpool in the simmering water with a spoon, and carefully drop the eggs in to poach for exactly 3 minutes.

• 7

  Place two slices of Canadian bacon on each toasted muffin half and carefully top each with a drained poached egg.

• 8

  Generously drizzle the warm yogurt hollandaise over the eggs and garnish with sea salt, black pepper, and finely chopped fresh chives.