NUTRITION

SERVINGS

INGREDIENTS

0.5 whole Whole wheat English muffin

5 oz Canadian bacon

2 large Eggs

0 large Egg yolk

0.25 tbsp Ghee

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Cayenne pepper

1 tsp White vinegar

1 tsp Fresh chives

PREPARATION

• 1

  Fill a medium saucepan with water and bring to a gentle simmer, adding the white vinegar to help the egg whites set.

• 2

  In a small heat-proof bowl, whisk the single egg yolk, lemon juice, sea salt, and cayenne pepper until the mixture is slightly thickened.

• 3

  Slowly drizzle the melted ghee into the yolk mixture while whisking constantly to create a smooth, velvety hollandaise sauce.

• 4

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

• 5

  While the eggs poach, sear the Canadian bacon in a dry skillet over medium-high heat until browned and toast the English muffin halves until golden.

• 6

  Place the toasted muffin halves on a plate, top each with the seared Canadian bacon and a carefully drained poached egg.

• 7

  Drizzle the warm hollandaise over the eggs and garnish with fresh chives and a final crack of black pepper.