NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

4 oz Canadian bacon

0.25 whole whole wheat English muffin

0.5 tsp ghee

1 tbsp Greek yogurt

1 tsp lemon juice

0.13 tsp sea salt

0.13 tsp black pepper

0.06 tsp cayenne pepper

1 tsp white vinegar

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the Greek yogurt, melted ghee, lemon juice, sea salt, and cayenne pepper until smooth to create a clean Hollandaise sauce.

• 3

  Heat a non-stick skillet over medium-high heat and lightly sear the Canadian bacon for 1-2 minutes per side until golden and warmed through.

• 4

  Toast the English muffin half until golden brown and place it on a plate, layering the seared Canadian bacon on top.

• 5

  Crack each egg into a small ramekin or cup, create a gentle whirlpool in the simmering water, and carefully drop the eggs in one at a time.

• 6

  Poach the eggs for approximately 3 minutes until the whites are fully set but the yolks remain soft and runny.

• 7

  Carefully remove the poached eggs with a slotted spoon, patting the bottom of the spoon with a paper towel to remove excess water.

• 8

  Place the poached eggs onto the bacon-topped muffin, drizzle with the prepared Hollandaise sauce, and finish with a sprinkle of black pepper.