

Greek Yogurt Hollandaise:
3 egg yolks
1 tbsp fresh lemon juice
¼ tsp fine sea salt
¼ tsp smoked paprika
½ cup (1 stick or 8 tbsp) butter, melted and warm
¼ cup FAGE Total 5%, 2%, or 0%
Poached eggs:
8 large eggs
To serve:
4 English muffins, split and toasted
8 thin slices prosciutto
½ cup roasted red peppers, drained and cut into thin strips
1½ packed cups baby arugula
⅓ cup feta cheese, crumbled
2 tbsp minced chives