NUTRITION

SERVINGS

INGREDIENTS

2 large Eggs

5 oz Canadian bacon

1 whole Whole wheat English muffin

0 large Egg yolk

0 tbsp Ghee

1 tsp Lemon juice

0.13 tsp Sea salt

0.13 tsp Cayenne pepper

1 tsp White vinegar

1 tbsp Fresh chives

PREPARATION

• 1

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

• 2

  In a small heat-proof bowl, whisk the single egg yolk and lemon juice together until the mixture is slightly thickened.

• 3

  Place the bowl over a pot of barely simmering water—ensuring the bottom of the bowl does not touch the water—and slowly whisk in the melted ghee until the sauce is creamy and emulsified.

• 4

  Season the hollandaise sauce with the sea salt and cayenne pepper, then remove from the heat and cover to keep warm.

• 5

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

• 6

  Place the split English muffin halves face-down in the same skillet to toast in the residual heat until the edges are golden brown.

• 7

  Crack each of the 2 large eggs into a small ramekin and gently slide them into the simmering vinegar water; poach for 3 minutes until the whites are set but the yolks remain runny.

• 8

  Assemble by placing the toasted muffin halves on a plate, topping each with the seared Canadian bacon and a poached egg, then spooning the velvety hollandaise sauce over the top and garnishing with fresh chives.