NUTRITION

SERVINGS

INGREDIENTS

2 large Eggs

5 oz Canadian bacon

0.25 whole Whole wheat English muffin

0.5 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

PREPARATION

• 1

  Fill a saucepan with water and the white vinegar, then bring to a light simmer over medium heat.

• 2

  In a small heat-proof glass bowl, whisk the single egg yolk and lemon juice together until the mixture is slightly thickened.

• 3

  Place the bowl over the simmering water to create a double boiler and slowly drizzle in the melted ghee while whisking constantly until the sauce is velvety.

• 4

  Season the hollandaise with a pinch of sea salt, black pepper, and cayenne pepper, then remove from heat and keep in a warm spot.

• 5

  Sear the Canadian bacon slices in a dry skillet over medium-high heat for 1-2 minutes per side until browned and heated through.

• 6

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

• 7

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

• 8

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