Yield: 2 servings, each containing 1 whole English muffin, 1 roasted poblano pepper, 1 whole egg + 2 egg whites, ¼ avocado, and ½ of the yogurt “Hollandaise”.


  • Yogurt “Hollandaise”:
  • 1/3 cup lowfat Greek yogurt
  • 1 Tbsp lemon juice
  • 1 Tbsp orange juice
  • Pinch cayenne, plus more to sprinkle on the top of the finished dish
  • 2 poblano peppers
  • 2 whole eggs + 4 egg whites
  • Eat-Clean cooking spray
  • 2 whole wheat English muffins, split
  • ½ avocado, pitted, peeled and thinly sliced
  • Sea salt and freshly ground pepper


  1. To make the “Hollandaise”, in a small bowl, mix together the yogurt, lemon juice, orange juice, and cayenne. Set aside.
  2. Place the oven rack 6 inches from the top, and heat the broiler. Place the peppers on a baking sheet and place them under the broiler. Broil 3 to 5 minutes until the skin is charred and blistered, then turn and repeat until the entire pepper is thoroughly blistered. Transfer the peppers to a bowl, cover tightly with plastic wrap, and let sit for 5 minutes to steam. Peel away the blistered skin, using a paper towel to wipe away any remaining blackened skin. Remove the stem and seeds. Cut the peppers in half.
  3. Fill the bottom of an egg poacher with 1 inch of water and bring to a simmer over medium high heat. Spray the poaching cups with Eat-Clean cooking spray, and fill 2 of the cups with the whole eggs. Divide the 4 egg whites among the 2 remaining cups. Cover, and cook the whole eggs about 4 minutes for the whites to set and the yolks to thicken slightly. Remove the cooked whole eggs. Cover, and continue cooking the egg whites until opaque, another 3 – 4 minutes.
  4. Toast the English muffins under the broiler, and divide them between 2 plates. Place ½ roasted pepper on each muffin, and top with the poached whole eggs, and egg whites. Top with the avocado slices, and spoon the yogurt “Hollandaise” over the top. Season with a pinch of salt and pepper, and sprinkle with a little cayenne.