NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

5 oz Canadian bacon

0.5 whole sprouted grain English muffin

1 large egg yolk

0.5 tbsp ghee

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.1 tsp cayenne pepper

1 tsp white vinegar

PREPARATION

• 1

  Bring a medium pot of water to a gentle simmer and add the white vinegar to help the egg whites congeal.

• 2

  Crack each of the 2 eggs into a small ramekin, then carefully slide them into the simmering water to poach for 3 minutes until the whites are set but yolks remain runny.

• 3

  In a small heat-proof bowl, whisk the single egg yolk and lemon juice over a pot of barely simmering water using the double boiler method until the mixture begins to thicken.

• 4

  Slowly drizzle the melted ghee into the yolk mixture while whisking constantly until the sauce is thick, glossy, and emulsified.

• 5

  Season the hollandaise with sea salt, black pepper, and a pinch of cayenne pepper, then remove from the heat immediately.

• 6

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

• 7

  Toast the sprouted English muffin half until golden and crisp to provide a sturdy base.

• 8

  Place the Canadian bacon on the toasted muffin, top with the poached eggs, and generously spoon the warm hollandaise over the top before serving.