NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

4 oz Canadian bacon

1 whole whole wheat English muffin

1 large egg yolk

1 tsp ghee

2 tbsp plain Greek yogurt

1 tsp lemon juice

0.13 tsp sea salt

0.13 tsp cayenne pepper

1 tsp white vinegar

1 tbsp fresh chives

PREPARATION

• 1

  Split the whole wheat English muffin and toast the halves until golden brown.

• 2

  In a small skillet over medium heat, lightly sear the Canadian bacon slices for 1-2 minutes per side until warmed through.

• 3

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

• 4

  Prepare the hollandaise by whisking the egg yolk, Greek yogurt, lemon juice, sea salt, and cayenne in a small heat-safe bowl over a pot of simmering water (double boiler).

• 5

  Slowly whisk the melted ghee into the yogurt mixture, stirring constantly until the sauce is thickened and creamy.

• 6

  Carefully crack the two eggs into the simmering water and poach for approximately 3 minutes until the whites are set but the yolks remain runny.

• 7

  Place the seared Canadian bacon onto the toasted muffin halves and top each with a poached egg.

• 8

  Spoon the warm hollandaise sauce over the eggs and garnish with freshly chopped chives.