Name: Signature High-Protein Eggs Benedict
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 2 large eggs; 4 oz raw Canadian bacon; 1 whole whole-grain English muffin; 0.25 cup nonfat Greek yogurt; 1 tsp ghee; 1 tsp lemon juice; 0.25 tsp turmeric; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp white vinegar; 1 tbsp fresh chives

Nutrition

Per serving

508 calories

Protein: 52g; 38% of calories
Carbs: 34g; 25% of calories
Fat: 23g; 38% of calories

Instructions

Prep 10 min · Cook 10 min

Bring a medium pot of water to a gentle simmer and stir in the white vinegar.
In a small bowl, whisk together the Greek yogurt, melted ghee, lemon juice, turmeric, sea salt, and black pepper until smooth to create the hollandaise sauce.
Split the whole-grain English muffin and toast both halves until golden and crisp.
Heat a non-stick skillet over medium heat and sear the Canadian bacon for 2 minutes per side until lightly browned and warmed through.
Crack each egg into a small ramekin, then gently slide them into the simmering water; poach for 3 to 4 minutes until the whites are set but the yolks remain runny.
Place the toasted muffin halves on a plate, layer each with 2 ounces of Canadian bacon, and carefully top each with a poached egg.
Drizzle the warm yogurt hollandaise sauce over the eggs and garnish with finely chopped fresh chives.

Nutrition

Ingredients

Instructions

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