The creamy avocados and the lemony yogurt sauce make this a refreshing
rich new breakfast solution! My family gave it two thumbs up!
Ingredients
1/3 Cup Greek Yogurt
1 Teaspoon Milk
1 Tablespoon Lemon Juice
1 Teaspoon Unsalted Butter
Cayenne Pepper
4 Eggs
2 Each California Avocados, sliced and fanned out
2 Each English Muffins, whole wheat
4 Each Canadian Bacon, slices
Sea Salt
Freshly Ground Black Pepper
Instruction
In a bowl, combine yogurt, milk, cayenne pepper and lemon juice. Mix well. Pour into small
pitcher.
1
Boil water in an egg poaching pan. Lightly rub butter in each cup. Carefully crack eggs into
cups. Poach eggs to desired doneness.
2
Meanwhile, toast English muffin halves. Top each muffin with Canadian bacon slices and a
poached egg. Add avocado slices, salt and pepper and ladle sauce over top.
3
