NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

5 oz Canadian bacon

0.5 whole whole-wheat English muffin

0.5 large egg yolk

0.25 tsp ghee

1 tbsp plain Greek yogurt

1 tsp lemon juice

0.25 tsp Dijon mustard

0.13 tsp sea salt

0.13 tsp black pepper

0.13 tsp smoked paprika

1 tsp white vinegar

1 tbsp fresh chives

PREPARATION

• 1

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

• 2

  In a small heat-proof bowl, whisk together the single egg yolk, Greek yogurt, lemon juice, and Dijon mustard until completely smooth.

• 3

  Gently melt the ghee in a small pan, then very slowly whisk it into the yolk mixture until the sauce becomes thick and creamy.

• 4

  Place the Canadian bacon in a non-stick skillet over medium-high heat and sear for 2 minutes per side until golden and heated through.

• 5

  Toast the whole-wheat English muffin half until the edges are crisp and golden brown.

• 6

  Crack the two large eggs into individual ramekins, then gently slide them into the simmering water; poach for exactly 3 minutes until whites are opaque but yolks are still soft.

• 7

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

• 8

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