NUTRITION

SERVINGS

INGREDIENTS

1 whole Whole wheat English muffin

4 oz Canadian bacon

2 large Eggs

1 large Egg yolk

2 tbsp Plain Greek yogurt

0.5 tsp Ghee

1 tsp Lemon juice

0.13 tsp Sea salt

0.13 tsp Black pepper

0.13 tsp Cayenne pepper

1 tsp Fresh chives

1 tbsp White vinegar

PREPARATION

• 1

  Split and toast the English muffin halves until golden brown and set aside.

• 2

  Sear the Canadian bacon in a small skillet over medium heat for 2 minutes per side until warmed through and slightly crisp.

• 3

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

• 4

  Carefully crack the two whole eggs into the simmering water and poach for 3 minutes until the whites are opaque but the yolks remain soft.

• 5

  Whisk the egg yolk, Greek yogurt, melted ghee, and lemon juice in a heat-proof glass bowl set over a pot of simmering water until the sauce thickens into a creamy consistency.

• 6

  Stir the sea salt and cayenne pepper into the Hollandaise sauce and remove from the heat immediately.

• 7

  Place the seared Canadian bacon on the toasted muffins, top each with a poached egg, and generously spoon the warm Hollandaise over the top.

• 8

  Garnish with fresh chopped chives and a dusting of black pepper before serving hot.