NUTRITION

SERVINGS

INGREDIENTS

5 ounce Canadian bacon

2 large eggs

0.5 large egg yolk

0.5 whole English muffin

0.5 teaspoon ghee

1 tablespoon plain Greek yogurt

1 teaspoon lemon juice

1 teaspoon apple cider vinegar

0.13 teaspoon sea salt

0.13 teaspoon black pepper

0.06 teaspoon cayenne pepper

PREPARATION

• 1

  To make the hollandaise, whisk the single egg yolk, Greek yogurt, lemon juice, salt, and cayenne in a small heatproof bowl.

• 2

  Place the bowl over a pot of simmering water (double boiler) and whisk constantly while slowly drizzling in the melted ghee until the sauce thickens.

• 3

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

• 4

  Crack the two whole eggs into individual ramekins, then carefully slide them into the simmering water to poach for 3 to 4 minutes until the whites are set but yolks remain runny.

• 5

  While the eggs poach, sear the Canadian bacon in a dry skillet over medium-high heat until warmed through and slightly browned.

• 6

  Toast the English muffin half until golden and crisp.

• 7

  Assemble by placing the seared Canadian bacon on the toasted muffin, topping with the poached eggs, and generously drizzling with the warm hollandaise sauce.

• 8

  Garnish with black pepper and serve immediately.