NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

4 oz lean ham

0.5 whole whole-grain English muffin

0 large egg yolk

0.5 tsp ghee

2 tbsp plain Greek yogurt

1 tsp lemon juice

0.13 tsp sea salt

0.13 tsp black pepper

1 pinch cayenne pepper

1 cup asparagus spears

PREPARATION

• 1

  Bring a pot of water to a simmer for poaching eggs and place a steamer basket over another pot of boiling water for the asparagus.

• 2

  Steam the asparagus spears for 4-5 minutes until tender-crisp and bright green.

• 3

  In a dry skillet over medium-high heat, sear the ham slices for 2 minutes per side until the edges are golden and crispy.

• 4

  Split and toast the whole-grain English muffin until lightly browned.

• 5

  To make the clean hollandaise, whisk the egg yolk, Greek yogurt, lemon juice, and sea salt in a small heat-proof bowl set over a pot of simmering water until thickened.

• 6

  Slowly whisk the melted ghee into the yogurt mixture until the sauce is smooth and velvety, then stir in the cayenne pepper.

• 7

  Poach the 2 large eggs in the simmering water for 3 minutes for a runny yolk, then remove with a slotted spoon.

• 8

  Place the toasted muffin halves on a plate, top each with crispy ham and a poached egg, then drizzle generously with the warm hollandaise sauce.

• 9

  Serve immediately with the steamed asparagus on the side, seasoned with black pepper.