NUTRITION

SERVINGS

INGREDIENTS

0.5 whole sprouted grain English muffin

3 oz Canadian bacon

2 large eggs

1 large egg yolk

0.25 tbsp ghee

0.25 cup plain non-fat Greek yogurt

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp cayenne pepper

1 cup baby spinach

0.25 tsp avocado oil

PREPARATION

• 1

  In a small bowl, whisk together the egg yolk, Greek yogurt, lemon juice, sea salt, and cayenne pepper until smooth.

• 2

  Place the bowl over a pot of simmering water and slowly whisk in the melted ghee until the sauce thickens into a creamy consistency.

• 3

  Heat avocado oil in a skillet over medium heat and sauté the baby spinach until wilted, then remove from the pan.

• 4

  In the same skillet, lightly sear the Canadian bacon slices for 1 minute per side until warmed and slightly browned.

• 5

  Bring a separate pot of water to a gentle simmer with a splash of vinegar, then crack the eggs into the water and poach for 3 minutes.

• 6

  Split and toast the sprouted grain English muffin until the edges are golden and crisp.

• 7

  Layer each muffin half with the seared Canadian bacon, a mound of sautéed spinach, and one poached egg.

• 8

  Drizzle the warm yogurt-based hollandaise sauce over the eggs and finish with a crack of black pepper.