NUTRITION

SERVINGS

INGREDIENTS

2 large pasture-raised eggs

5 oz Canadian bacon

0.5 whole whole wheat English muffin

0 large egg yolk

0 tbsp ghee

1 tsp lemon juice

0.13 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp white vinegar

PREPARATION

• 1

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

• 2

  In a small heat-proof glass bowl, whisk together the single egg yolk, lemon juice, and cayenne pepper until well combined.

• 3

  Place the bowl over the simmering water (double boiler method) and slowly drizzle in the melted ghee while whisking constantly until the sauce becomes thick and silky.

• 4

  Remove the hollandaise from heat, season with a pinch of sea salt, and cover to keep warm.

• 5

  Split the English muffin and toast both halves until golden brown, while simultaneously warming the Canadian bacon in a dry skillet over medium heat.

• 6

  Crack the two remaining eggs into individual ramekins, then gently slide them into the simmering vinegar water to poach for 3 minutes until the whites are set but yolks remain runny.

• 7

  Place the toasted muffin halves on a plate, layer with the warm Canadian bacon, and carefully top each with a poached egg.

• 8

  Spoon the warm hollandaise sauce over the eggs and finish with a sprinkle of black pepper before serving immediately.