NUTRITION

SERVINGS

INGREDIENTS

0.5 whole whole wheat English muffin

4 oz Canadian bacon

2 large eggs

0 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

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

• 2

  In a small heat-proof glass bowl, whisk the single egg yolk, lemon juice, and cayenne pepper until well combined.

• 3

  Place the bowl over the simmering water (ensure the bottom doesn't touch the water) and whisk constantly until the mixture thickens slightly.

• 4

  Slowly drizzle the melted ghee into the yolk mixture while whisking vigorously until the hollandaise is thick, creamy, and emulsified, then remove from heat.

• 5

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

• 6

  In a non-stick skillet over medium heat, sear the Canadian bacon slices for about 2 minutes per side until warmed through and lightly browned.

• 7

  Crack the two remaining eggs into individual small ramekins; gently slide them into the simmering vinegar water and poach for 3 minutes until the whites are set but the yolks are still soft.

• 8

  Place the toasted muffin halves on a plate, top each with the seared Canadian bacon and one poached egg.

• 9

  Spoon the warm hollandaise sauce over the eggs and garnish with fresh chives, sea salt, and black pepper.