NUTRITION

SERVINGS

INGREDIENTS

0.5 whole sprouted English muffin

4.5 oz Canadian bacon

2 large eggs

0 large egg yolk

0.5 tsp ghee

1 tsp lemon juice

0.13 tsp sea salt

0.13 tsp black pepper

1 pinch cayenne pepper

1 tsp white vinegar

1 tsp fresh chives

PREPARATION

• 1

  Split and toast the sprouted English muffin until golden brown.

• 2

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

• 3

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

• 4

  Crack the eggs into individual ramekins, swirl the simmering water to create a vortex, and gently drop the eggs in to poach for 3 minutes.

• 5

  While eggs poach, whisk the egg yolk and lemon juice in a heat-proof bowl over a pot of simmering water until thickened.

• 6

  Slowly whisk in the melted ghee, sea salt, black pepper, and cayenne pepper until the sauce is smooth and velvety.

• 7

  Place the toasted muffin halves on a plate, layer with the Canadian bacon, and top each with a poached egg.

• 8

  Drizzle the warm hollandaise sauce over the eggs and garnish with fresh chives.