NUTRITION

SERVINGS

INGREDIENTS

1 whole whole-wheat English muffin

4 slice uncured Canadian bacon

2 large eggs

1 large egg yolk

2 tbsp plain nonfat Greek yogurt

1 tsp grass-fed ghee

1 tsp fresh lemon juice

0.13 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp white vinegar

PREPARATION

• 1

  Prepare the hollandaise by whisking the egg yolk, Greek yogurt, lemon juice, and melted ghee in a small heat-safe bowl over a pot of simmering water until thick and velvety.

• 2

  Season the sauce with sea salt and a pinch of cayenne pepper, then set aside in a warm spot.

• 3

  Fill a medium saucepan with water and a splash of white vinegar, bringing it to a gentle simmer over medium heat.

• 4

  Crack the eggs into individual ramekins, then carefully slide them into the simmering water to poach for 3 minutes until the whites are set but the yolks remain runny.

• 5

  While eggs poach, lightly toast the English muffin halves and sear the Canadian bacon in a dry skillet until golden and fragrant.

• 6

  Assemble by placing two slices of bacon on each muffin half, topping with a poached egg, and drizzling generously with the zesty hollandaise and black pepper.