NUTRITION

SERVINGS

INGREDIENTS

0.25 whole Whole wheat English muffin

3 oz Nitrate-free Canadian bacon

2 large Pasture-raised eggs

1 large Pasture-raised egg yolk

0.25 tbsp Grass-fed ghee

1 tsp Fresh lemon juice

0.25 tsp Sea salt

0.13 tsp Cayenne pepper

1 tsp White vinegar

1 tsp Fresh chives

PREPARATION

• 1

  Fill a medium saucepan with water and the white vinegar; bring to a gentle simmer over medium-low heat.

• 2

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

• 3

  Toast the English muffin half until golden brown and place it on a serving plate.

• 4

  Create the hollandaise by whisking the egg yolk and lemon juice in a small heat-proof bowl over a pot of simmering water until thickened.

• 5

  Slowly drizzle the melted ghee into the yolk mixture while whisking constantly until the sauce is smooth and creamy; season with sea salt and cayenne.

• 6

  Carefully crack the eggs into the simmering water and poach for 3 minutes until the whites are set but the yolks remain runny.

• 7

  Layer the seared Canadian bacon onto the toasted muffin, top with the poached eggs, and drizzle generously with the warm hollandaise.

• 8

  Garnish with fresh chives and serve immediately.