NUTRITION

SERVINGS

INGREDIENTS

6 oz lean ham

2 large eggs

1 large egg yolk

0.25 whole whole wheat English muffin

0 tbsp ghee

1 cup fresh baby spinach

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp apple cider vinegar

PREPARATION

• 1

  Bring a medium pot of water to a gentle simmer and add the apple cider vinegar.

• 2

  Carefully crack the two whole eggs into individual small ramekins, then slide them into the simmering water to poach for 3 minutes until the whites are set but yolks remain runny.

• 3

  While eggs poach, heat a non-stick skillet over medium-high heat and sear the ham slices until golden and crispy on the edges.

• 4

  Remove ham and quickly sauté the baby spinach in the same pan with a pinch of sea salt until just wilted.

• 5

  Toast the English muffin half until golden brown.

• 6

  In a small heat-proof bowl, whisk the single egg yolk and lemon juice together.

• 7

  Gently melt the ghee and very slowly drizzle it into the yolk mixture while whisking vigorously to create a thick, creamy hollandaise; season with sea salt and black pepper.

• 8

  Place the toasted muffin on a plate, layer with the wilted spinach and crispy ham, then top with the poached eggs.

• 9

  Drizzle the warm hollandaise sauce over the eggs and serve immediately.