NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

4 oz Canadian bacon

0.5 whole sprouted grain English muffin

1 large egg yolk

0.5 tbsp ghee

1 tsp lemon juice

0.25 tsp Dijon mustard

1 tsp apple cider vinegar

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp fresh chives

PREPARATION

• 1

  Fill a medium saucepan with water and the apple cider vinegar, bringing it to a very gentle simmer over medium-low heat.

• 2

  In a small heat-proof bowl, whisk the single egg yolk, lemon juice, and Dijon mustard until the mixture is smooth and pale.

• 3

  Melt the ghee in a small pan, then very slowly drizzle it into the yolk mixture while whisking constantly to create a creamy, thick emulsion.

• 4

  Season the hollandaise sauce with half the sea salt and black pepper, then set the bowl over a separate pot of warm water to keep it from breaking.

• 5

  Place the Canadian bacon in a dry skillet over medium heat and sear for 1-2 minutes per side until heated through and slightly browned.

• 6

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

• 7

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

• 8

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

• 9

  Drizzle the warm hollandaise sauce over the eggs and garnish with the remaining salt, pepper, and fresh chives.