NUTRITION

SERVINGS

INGREDIENTS

1 whole sprouted grain English muffin

3 oz Canadian bacon

2 large eggs

0.25 cup non-fat Greek yogurt

1 large egg yolk

1 tsp lemon juice

0.5 tsp Dijon mustard

1 tsp ghee

0.13 tsp sea salt

0.13 tsp black pepper

0.13 tsp smoked paprika

1 tbsp fresh chives

1 tbsp apple cider vinegar

PREPARATION

• 1

  Fill a medium pot with water and add the apple cider vinegar; bring to a very gentle simmer.

• 2

  Prepare the hollandaise by whisking the Greek yogurt, one egg yolk, lemon juice, and Dijon mustard in a small heat-proof bowl.

• 3

  Place the bowl over a separate pot of simmering water (double boiler) and whisk constantly while slowly drizzling in the melted ghee until the sauce is thick and velvety.

• 4

  Season the sauce with sea salt and black pepper, then remove from heat and keep warm.

• 5

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

• 6

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

• 7

  Carefully crack the remaining two eggs into individual ramekins, then gently slide them into the simmering vinegar water.

• 8

  Poach the eggs for approximately 3 minutes until the whites are fully set but the yolks remain liquid.

• 9

  Assemble by placing two slices of Canadian bacon on each toasted muffin half, followed by a poached egg.

• 10

  Generously spoon the warm yogurt hollandaise over the eggs and garnish with smoked paprika and freshly chopped chives.