NUTRITION

SERVINGS

INGREDIENTS

1 whole Whole wheat English muffin

4 oz Canadian bacon

2 large Eggs

1 large Egg yolk

1 tbsp Plain Greek yogurt

1 tsp Ghee

1 tsp Lemon juice

0.13 tsp Cayenne pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp White vinegar

PREPARATION

• 1

  Split the English muffin and toast until the edges are golden and crisp.

• 2

  In a small non-stick skillet over medium heat, lightly sear the Canadian bacon 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

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

• 5

  While eggs poach, create the hollandaise by whisking the egg yolk, Greek yogurt, melted ghee, lemon juice, and cayenne in a heat-safe bowl over a pot of simmering water until the sauce thickens into a velvety consistency.

• 6

  Place the toasted muffin halves on a plate, layering each with two slices of Canadian bacon and one poached egg.

• 7

  Drizzle the warm hollandaise sauce over the eggs and finish with a sprinkle of sea salt and black pepper.