NUTRITION

SERVINGS

INGREDIENTS

1 whole sprouted grain English muffin

4 oz Canadian bacon

2 large eggs

1 large egg yolk

1 tsp ghee

1 tbsp plain Greek yogurt

1 tsp lemon juice

0.13 tsp sea salt

0.13 tsp black pepper

0.06 tsp cayenne pepper

1 tsp white vinegar

1 tsp fresh chives

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 heat-proof bowl, whisk the single egg yolk, Greek yogurt, lemon juice, sea salt, black pepper, and cayenne pepper until completely smooth.

• 3

  Place the bowl over a pot of barely simmering water to create a double boiler, then slowly whisk in the ghee until the sauce becomes velvety and slightly thickened.

• 4

  Crack each of the two large eggs into individual small ramekins, create a gentle whirlpool in the simmering vinegar water, and carefully drop the eggs in to poach for 3 to 4 minutes.

• 5

  While the eggs are poaching, lightly sear the Canadian bacon in a non-stick skillet over medium heat until warmed through and slightly crisp on the edges.

• 6

  Split and toast the sprouted grain English muffin halves until they are golden brown and firm.

• 7

  Place the toasted muffin halves on a plate, topping each with two ounces of the seared Canadian bacon and one poached egg.

• 8

  Drizzle the warm, lightened hollandaise sauce generously over the eggs and garnish with freshly snipped chives before serving immediately.