NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

4 slices Canadian bacon

1 whole whole grain English muffin

1 large egg yolk

2 tsp ghee

2 tbsp plain Greek yogurt

1 tsp lemon juice

0.25 tsp Dijon mustard

0.13 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp white vinegar

1 tbsp fresh chives

PREPARATION

• 1

  Whisk the egg yolk, Greek yogurt, lemon juice, and Dijon mustard in a small heat-proof glass bowl.

• 2

  Place the bowl over a small saucepan of simmering water, ensuring the bottom of the bowl does not touch the water.

• 3

  Slowly whisk in the melted ghee, stirring constantly until the sauce thickens into a velvety consistency.

• 4

  Season the hollandaise with sea salt, black pepper, and cayenne pepper, then remove from heat and keep warm.

• 5

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

• 6

  Crack each egg into a small ramekin and gently slide them into the simmering water, poaching for 3 minutes until whites are set.

• 7

  While eggs poach, toast the English muffin halves and lightly sear the Canadian bacon in a dry skillet over medium heat.

• 8

  Place two slices of bacon on each muffin half, top with a poached egg, and drizzle generously with the zesty hollandaise.

• 9

  Garnish with freshly chopped chives and serve immediately.