NUTRITION

SERVINGS

INGREDIENTS

1 whole Whole wheat English muffin

4 slices Canadian bacon

2 large Eggs

1 large Egg yolk

2 tbsp Nonfat plain Greek yogurt

1 tsp Ghee

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Paprika

1 tsp White vinegar

PREPARATION

• 1

  In a small heat-proof bowl, whisk the single egg yolk, Greek yogurt, and lemon juice until smooth.

• 2

  Place the bowl over a pot of simmering water (double boiler method), whisking constantly while slowly drizzling in the melted ghee until the sauce thickens; season with a pinch of sea salt and keep warm.

• 3

  Heat a skillet over medium-high heat and lightly sear the Canadian bacon slices for 1-2 minutes per side until heated through and slightly browned.

• 4

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

• 5

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

• 6

  Crack each of the 2 large eggs into a small ramekin, swirl the simmering water to create a vortex, and gently drop the eggs in to poach for 3 minutes.

• 7

  Place two halves of the toasted English muffin on a plate, top each with two slices of Canadian bacon, and carefully place a poached egg on top.

• 8

  Spoon the warm hollandaise sauce generously over the eggs and garnish with black pepper and a dash of paprika.