NUTRITION

SERVINGS

INGREDIENTS

4 oz Canadian bacon

2 large eggs

0.5 whole sprouted English muffin

1 large egg yolk

0.5 tbsp ghee

2 tbsp plain Greek yogurt

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp white vinegar

1 cup baby spinach

PREPARATION

• 1

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

• 2

  In a small skillet over medium heat, lightly sauté the baby spinach until wilted, then set aside.

• 3

  In the same skillet, warm the Canadian bacon slices for 1-2 minutes per side until heated through.

• 4

  To make the hollandaise, whisk the egg yolk, ghee, Greek yogurt, and lemon juice in a heat-proof bowl over a pot of simmering water until thickened and creamy.

• 5

  Season the sauce with sea salt and black pepper, keeping it warm over the lowest heat setting.

• 6

  Crack each egg into a small ramekin, then gently slide them into the simmering water to poach for 3 minutes until the whites are set but yolks remain runny.

• 7

  Toast the sprouted English muffin half until golden brown.

• 8

  Layer the wilted spinach and Canadian bacon onto the muffin, top with the poached eggs, and drizzle generously with the hollandaise sauce.