NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

5 oz Canadian bacon

0.5 whole sprouted grain English muffin

1 large egg yolk

0.5 tbsp ghee

1 tsp lemon juice

0.13 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp white vinegar

1 tbsp fresh chives

PREPARATION

• 1

  Prepare the hollandaise by whisking the egg yolk and lemon juice in a heat-proof bowl over a pot of simmering water until the mixture thickens and doubles in volume.

• 2

  Slowly drizzle in the melted ghee while whisking constantly until the sauce is smooth and creamy, then season with sea salt and cayenne pepper.

• 3

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

• 4

  Crack the two eggs into separate small bowls and carefully slide them into the simmering water to poach for 3 minutes until the whites are set but the yolks remain runny.

• 5

  While the eggs poach, sear the Canadian bacon in a skillet over medium-high heat for 1-2 minutes per side until warmed through and slightly crisp.

• 6

  Toast the sprouted grain English muffin half until golden brown and place it on a serving plate.

• 7

  Layer the seared Canadian bacon onto the muffin, top with the poached eggs, and generously drizzle with the warm hollandaise sauce.

• 8

  Garnish with fresh chives and a crack of black pepper before serving immediately.