NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.5 large egg yolk

4 oz Canadian bacon

0.25 whole whole wheat English muffin

0.25 tbsp ghee

1 tsp lemon juice

0.13 tsp sea salt

0.13 tsp black pepper

0.06 tsp cayenne pepper

1 tsp white vinegar

PREPARATION

• 1

  Fill a medium saucepan with water and the white vinegar, bringing it to a gentle simmer over medium-low heat.

• 2

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

• 3

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

• 4

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

• 5

  Slowly drizzle the melted ghee into the yolk mixture while whisking vigorously to create a smooth, creamy emulsion.

• 6

  Stir the sea salt and cayenne pepper into the hollandaise sauce and set the bowl in a warm spot near the stove to maintain its consistency.

• 7

  Crack the remaining two eggs into individual small ramekins and gently slide them into the simmering vinegar water.

• 8

  Poach the eggs for 3 to 4 minutes until the whites are fully opaque and set, but the yolks remain liquid.

• 9

  Layer the seared Canadian bacon onto the toasted muffin half, top with the poached eggs, and generously pour the hollandaise over the top.

• 10

  Garnish the dish with black pepper and serve immediately while the sauce is warm and velvety.