NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

2 large egg yolks

4 oz Canadian bacon

0.5 whole sprouted grain English muffin

0.5 tbsp ghee

1 tsp lemon juice

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp cayenne pepper

1 tsp white vinegar

PREPARATION

• 1

  In a small skillet over medium-high heat, sear the Canadian bacon until the edges are golden and crispy, then set aside.

• 2

  Lightly toast the sprouted English muffin half and place it on a plate, topping it with a fresh bed of baby spinach.

• 3

  Fill a medium saucepan with water and the white vinegar, bringing it to a very gentle simmer.

• 4

  Carefully crack the whole eggs into the simmering water and poach for 3 minutes until the whites are set but the yolks remain runny.

• 5

  While eggs poach, whisk the egg yolks and lemon juice in a heat-safe bowl over a pot of simmering water until thickened.

• 6

  Slowly drizzle the melted ghee into the yolk mixture while whisking constantly until the sauce is creamy and emulsified.

• 7

  Season the hollandaise with sea salt, black pepper, and a pinch of cayenne pepper.

• 8

  Place the crispy ham on the muffin, top with the poached eggs, and generously drizzle with the warm hollandaise sauce.