1. Bring 3" of water to a boil in a large skillet or wide saucepan. Reduce to a bare simmer and add the vinegar. Working in two batches, poach the eggs until the whites are just firm, 3 to 5 minutes. Using a slotted spoon, remove the eggs to the plate.
2. In a small bowl, mix together the pesto and yogurt until they're smooth and combined. Toast the split English muffins until golden.
3. Dividing evenly, top 4 of the muffin halves with the ham, roasted peppers, and eggs. Season with salt and black pepper to taste and add the pesto mixture. Top the eggs with the remaining muffin halves.
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|Serving Size: 1 Serving (171g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 102 (43%)|
|Amt Per Serving||% DV|
|Total Fat 11.4g||15 %|
|Saturated Fat 3.5g||17 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 386.6mg||119 %|
|Sodium 729.8mg||25 %|
|Potassium 305.1mg||8 %|
|Total Carbohydrate 14.4g||4 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 12.1g|
|Protein 20g||29 %|
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Calories per serving: 238
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