NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

4 oz Canadian bacon

0.25 whole English muffin

0 large egg yolk

0 tsp ghee

2 tbsp non-fat Greek yogurt

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp white vinegar

1 tsp fresh chives

PREPARATION

• 1

  In a small heat-safe bowl, whisk together the single egg yolk, Greek yogurt, lemon juice, sea salt, and black pepper until well combined.

• 2

  Gently melt the ghee and slowly whisk it into the yogurt mixture; place the bowl over a pot of barely simmering water (double boiler style) and whisk constantly for 2 minutes until warm and slightly thickened, then remove from heat.

• 3

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

• 4

  Crack the three eggs into individual small ramekins, then carefully slide them into the simmering water, poaching for 3 to 4 minutes until the whites are set but the yolks remain runny.

• 5

  While the eggs poach, lightly sear the Canadian bacon in a non-stick skillet over medium heat and toast the English muffin half until golden.

• 6

  Place the toasted English muffin on a plate, layer with the seared Canadian bacon, and use a slotted spoon to place the poached eggs on top.

• 7

  Generously drizzle the warm clean hollandaise sauce over the eggs and garnish with finely chopped fresh chives.