NUTRITION

SERVINGS

INGREDIENTS

4 oz Canadian bacon

2 large eggs

1 whole whole grain English muffin

1 large egg yolk

1 tsp ghee

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp cayenne pepper

1 tsp white vinegar

PREPARATION

• 1

  Fill a medium saucepan with water and add the white vinegar, bringing it to a gentle simmer over medium heat.

• 2

  In a small heat-proof bowl, whisk the egg yolk and lemon juice until slightly thickened, then slowly drizzle in the melted ghee while whisking constantly to create a smooth hollandaise.

• 3

  Season the hollandaise with sea salt, black pepper, and a pinch of cayenne pepper, then keep warm by placing the bowl over a separate pot of warm water.

• 4

  Heat a skillet over medium-high heat and sear the Canadian bacon slices for about 1-2 minutes per side until heated through and slightly browned.

• 5

  Crack each egg into a small ramekin; use a spoon to create a gentle whirlpool in the simmering water and carefully drop the eggs in, poaching for 3 minutes for a runny yolk.

• 6

  Split and toast the whole grain English muffin until golden brown, then place the halves on a plate.

• 7

  Layer the Canadian bacon on each muffin half, top with a poached egg, and generously drizzle with the velvety hollandaise sauce.