NUTRITION

SERVINGS

INGREDIENTS

0.5 whole whole wheat English muffin

3.5 oz Canadian bacon

1 large eggs

0 large egg yolk

0.25 tbsp ghee

1 tbsp plain Greek yogurt

1 tsp lemon juice

0.13 tsp sea salt

0.13 tsp black pepper

0.13 tsp cayenne pepper

1 tsp white vinegar

PREPARATION

• 1

  Split the whole wheat English muffin and toast until golden brown and crisp.

• 2

  In a small skillet over medium heat, sear the Canadian bacon for 2 minutes per side until warmed through and slightly browned.

• 3

  Fill a medium pot with water, add the white vinegar, and bring to a very gentle simmer.

• 4

  Crack the two whole eggs into individual small bowls, then create a gentle whirlpool in the water and drop the eggs in to poach for 3 minutes.

• 5

  Prepare the hollandaise by whisking the egg yolk, lemon juice, and Greek yogurt in a heat-safe bowl set over the simmering water.

• 6

  Slowly drizzle the melted ghee into the yolk mixture while whisking vigorously until the sauce becomes thick and velvety.

• 7

  Remove the sauce from heat and stir in the sea salt, black pepper, and cayenne pepper.

• 8

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

• 9

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