NUTRITION

SERVINGS

INGREDIENTS

5 oz Canadian bacon

2 large eggs

1 large egg yolk

0.25 whole whole wheat English muffin

0.25 tbsp ghee

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp white vinegar

1 tsp fresh chives

PREPARATION

• 1

  Prepare the hollandaise by whisking the single egg yolk and lemon juice in a heat-proof bowl over a pot of simmering water (double boiler method).

• 2

  Slowly drizzle in the melted ghee while whisking constantly until the sauce is thickened and emulsified; season with a pinch of sea salt and keep warm.

• 3

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

• 4

  Crack the two poaching eggs into individual ramekins, then carefully slide them into the simmering water; poach for 3 minutes until the whites are set but yolks remain runny.

• 5

  While the eggs poach, sear the Canadian bacon in a dry skillet over medium-high heat until browned and heated through.

• 6

  Toast the English muffin half until golden brown.

• 7

  Assemble by placing the Canadian bacon on the toasted muffin, topping with the poached eggs, and generously spooning the hollandaise over the top.

• 8

  Garnish with fresh chives, remaining sea salt, and black pepper before serving immediately.