NUTRITION

SERVINGS

INGREDIENTS

1 whole Whole wheat English muffin

4 oz Canadian bacon

2 large Eggs

1 large Egg yolk

0.5 tbsp Ghee

1 tsp Lemon juice

0.13 tsp Sea salt

0.13 tsp Black pepper

0.13 tsp Cayenne pepper

1 tsp White vinegar

1 tsp Fresh chives

PREPARATION

• 1

  Toast the split whole wheat English muffin until golden and crisp.

• 2

  In a small skillet over medium heat, lightly sear the Canadian bacon slices for 1-2 minutes per side.

• 3

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

• 4

  Crack one egg into a small ramekin, swirl the simmering water to create a vortex, and gently slide the egg into the center.

• 5

  Poach the eggs for 3 minutes until the whites are set but the yolks remain runny, then remove with a slotted spoon.

• 6

  For the hollandaise, whisk the egg yolk and lemon juice in a heatproof bowl over a pot of simmering water until thickened.

• 7

  Slowly drizzle in the melted ghee while whisking constantly until the sauce becomes velvety and emulsified.

• 8

  Season the sauce with sea salt, black pepper, and a pinch of cayenne.

• 9

  Assemble by placing Canadian bacon on each muffin half, topping with a poached egg, and spooning over the warm hollandaise.

• 10

  Garnish with fresh chives and serve immediately.