NUTRITION

SERVINGS

INGREDIENTS

2 large pasture-raised eggs

4 oz nitrate-free Canadian bacon

0.5 whole whole wheat English muffin

1 large egg yolk

1 tsp grass-fed ghee

1 tsp lemon juice

0.13 tsp sea salt

0.13 tsp cayenne pepper

1 tsp white vinegar

PREPARATION

• 1

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

• 2

  Crack each pasture-raised egg into a small ramekin, then carefully slide them into the simmering water, poaching for 3 to 4 minutes until the whites are set but yolks remain runny.

• 3

  While eggs poach, heat a small skillet over medium heat and lightly sear the Canadian bacon slices for 1 minute per side until warmed through.

• 4

  Toast the whole wheat English muffin half until golden brown and place it on a serving plate.

• 5

  To make the clean hollandaise, place the single egg yolk, lemon juice, sea salt, and cayenne pepper into a small blender or use an immersion blender.

• 6

  Melt the ghee until it is hot and bubbly, then with the blender running, very slowly drizzle the hot ghee into the yolk mixture until it emulsifies into a thick, creamy sauce.

• 7

  Layer the seared Canadian bacon onto the toasted muffin half, top with the poached eggs, and generously spoon the warm hollandaise over the top.