NUTRITION

SERVINGS

INGREDIENTS

1 whole sprouted grain English muffin

3 oz Canadian bacon

2 large eggs

1 large egg yolk

0.25 cup plain non-fat Greek yogurt

1 tsp lemon juice

0.5 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp white vinegar

1 tsp fresh chives

PREPARATION

• 1

  Prepare the Hollandaise by whisking the Greek yogurt, egg yolk, lemon juice, and melted ghee in a heat-proof bowl over a pot of simmering water until the sauce thickens and coats the back of a spoon.

• 2

  Season the sauce with sea salt and black pepper, then remove from heat and keep warm.

• 3

  Bring a separate pot of water to a gentle simmer and add the white vinegar to help the egg whites set.

• 4

  Crack the two whole eggs into individual ramekins and gently slide them into the simmering water to poach for approximately 3 to 4 minutes.

• 5

  While the eggs poach, toast the sprouted grain English muffin halves until they are golden and crisp.

• 6

  Briefly sear the Canadian bacon in a dry skillet over medium heat for 1 minute per side until warmed through.

• 7

  Place the bacon on the toasted muffin halves, top each with a poached egg, and drizzle generously with the velvety Hollandaise.

• 8

  Garnish with finely chopped fresh chives and serve immediately.