NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 large egg yolk

4 oz canadian bacon

1 whole whole wheat english muffin

0.5 tbsp ghee

1 tsp lemon juice

0.13 tsp sea salt

0.13 tsp black pepper

0.13 tsp cayenne pepper

1 tsp white vinegar

PREPARATION

• 1

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

• 2

  To make the clean Hollandaise, whisk the egg yolk and lemon juice in a glass bowl set over simmering water until it doubles in volume.

• 3

  Slowly stream in the melted ghee while whisking vigorously until the sauce becomes thick and creamy, then stir in the salt and cayenne.

• 4

  Crack each egg into a small ramekin, create a gentle whirlpool in the simmering water, and drop the eggs in to poach for 3 minutes.

• 5

  While eggs poach, sear the Canadian bacon in a skillet over medium-high heat for 1 minute per side until slightly crisp.

• 6

  Toast the English muffin halves until golden, then layer with the bacon, a poached egg, and a drizzle of the warm Hollandaise sauce.