NUTRITION

SERVINGS

INGREDIENTS

0.25 whole Whole wheat English muffin

6 oz Canadian bacon

2 large Eggs

0 large Egg yolk

0.25 tbsp Ghee

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Cayenne pepper

1 tsp White vinegar

PREPARATION

• 1

  Fill a medium saucepan with water and add the white vinegar; bring to a gentle simmer over medium-low heat.

• 2

  In a small skillet over medium heat, sear the Canadian bacon slices for 1-2 minutes per side until heated through and slightly browned.

• 3

  Toast the English muffin half until golden and set aside on a serving plate.

• 4

  To make the hollandaise, whisk the egg yolk and lemon juice in a small heat-proof bowl over a pot of simmering water until thickened.

• 5

  Slowly drizzle the melted ghee into the yolk mixture while whisking constantly until the sauce is smooth and creamy; season with sea salt and cayenne pepper.

• 6

  Crack the remaining eggs into individual ramekins, then gently slide them into the simmering water; poach for 3-4 minutes until the whites are set but the yolks remain runny.

• 7

  Place the seared Canadian bacon onto the toasted muffin half, top with the poached eggs, and spoon the warm hollandaise sauce over the top.

• 8

  Garnish with black pepper and serve immediately.