NUTRITION

SERVINGS

INGREDIENTS

0.5 whole English muffin

4 oz Canadian bacon

2 large eggs

0 large egg yolk

0.25 tbsp ghee

1 tsp lemon juice

0.25 tsp sea salt

0.13 tsp cayenne pepper

1 tsp white vinegar

PREPARATION

• 1

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

• 2

  In a small heat-proof bowl, whisk the egg yolk, lemon juice, sea salt, and cayenne pepper until the mixture becomes slightly thickened.

• 3

  Place the bowl over a pot of barely simmering water to create a double boiler and slowly whisk in the melted ghee until the sauce is smooth and creamy.

• 4

  Crack each of the two large eggs into separate small ramekins; swirl the simmering water and gently drop the eggs in, poaching for 3 to 4 minutes until the whites are set.

• 5

  While the eggs poach, toast the English muffin halves and lightly sear the Canadian bacon in a dry skillet over medium-high heat until warmed through.

• 6

  Place two slices of Canadian bacon on each toasted muffin half, top with a poached egg, and drizzle generously with the warm hollandaise sauce before serving.