NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

4 oz Canadian bacon

1 whole whole-wheat English muffin

0 large egg yolk

0.5 tbsp ghee

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp white vinegar

1 tbsp chives

PREPARATION

• 1

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

• 2

  Crack the two large eggs into individual small ramekins and gently slide them into the simmering water to poach for 3 to 4 minutes.

• 3

  While eggs poach, pan-sear the Canadian bacon in a dry skillet over medium-high heat until lightly browned on both sides.

• 4

  Split the whole-wheat English muffin and toast both halves until the edges are golden and crisp.

• 5

  Prepare the hollandaise by whisking the egg yolk and lemon juice in a heat-proof bowl set over a pot of barely simmering water.

• 6

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

• 7

  Remove the sauce from heat and stir in the sea salt and black pepper.

• 8

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

• 9

  Spoon the warm hollandaise sauce over the eggs and garnish with freshly chopped chives.