NUTRITION

SERVINGS

INGREDIENTS

1 whole sprouted grain English muffin

4 oz nitrate-free Canadian bacon

2 large eggs

1 large egg yolk

0.25 tbsp ghee

1 tbsp plain Greek yogurt

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp paprika

1 tsp white vinegar

PREPARATION

• 1

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

• 2

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

• 3

  Create the hollandaise by whisking the egg yolk, Greek yogurt, and lemon juice in a heat-safe bowl set over a pot of simmering water.

• 4

  Slowly whisk in the melted ghee until the sauce becomes thick and velvety, then season with half of the salt and pepper.

• 5

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

• 6

  Carefully crack the eggs into the simmering water and poach for 3 minutes until the whites are set but the yolks remain liquid.

• 7

  Assemble by placing two slices of Canadian bacon on each muffin half and topping each with a poached egg.

• 8

  Drizzle the warm hollandaise sauce over the eggs and garnish with a dusting of paprika and the remaining salt and pepper.