NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

4 oz Canadian bacon

0.5 whole sprouted grain English muffin

1 large egg yolk

0.25 tbsp ghee

1 tsp lemon juice

0.13 tsp sea salt

0.13 tsp black pepper

0.13 tsp cayenne pepper

1 tsp apple cider vinegar

PREPARATION

• 1

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

• 2

  Crack each of the two large eggs into separate small ramekins to ensure the yolks remain intact.

• 3

  Create a gentle whirlpool in the simmering water with a spoon and carefully drop the eggs into the center, poaching for 3 minutes until the whites are set but the yolks remain liquid.

• 4

  While the eggs poach, whisk the single egg yolk and lemon juice in a small heat-proof bowl until the mixture doubles in volume.

• 5

  Place the bowl over a pot of barely simmering water (double boiler method) and slowly drizzle in the melted ghee while whisking constantly until the sauce is thick and creamy.

• 6

  Remove the hollandaise from the heat and stir in the sea salt, black pepper, and cayenne pepper.

• 7

  Split the sprouted grain English muffin and toast until the edges are golden and crisp.

• 8

  In a small skillet over medium-high heat, sear the Canadian bacon for 1 minute per side until warmed through and slightly browned.

• 9

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

• 10

  Generously spoon the warm hollandaise sauce over the eggs and serve immediately.