NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

5 oz Canadian bacon

0.5 whole sprouted grain English muffin

1 large egg yolk

1 tsp ghee

1 tsp lemon juice

1 tsp white vinegar

0.13 tsp sea salt

0.13 tsp black pepper

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 set over a pot of barely simmering water, whisk the egg yolk, lemon juice, and ghee continuously until the sauce is thick and creamy.

• 3

  Lightly sear the Canadian bacon in a non-stick skillet over medium-high heat for 1-2 minutes per side until golden and warm.

• 4

  Toast the sprouted grain English muffin half until the edges are crisp and golden brown.

• 5

  Crack the poaching eggs into individual ramekins, then gently slide them into the simmering water; poach for 3 minutes until the whites are set but the yolks remain runny.

• 6

  Place the toasted muffin on a plate, layer with the seared Canadian bacon, and top with the poached eggs.

• 7

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