NUTRITION

SERVINGS

INGREDIENTS

5 oz Canadian bacon

2 large eggs

0.25 whole Whole-grain English muffin

0.5 large Egg yolk

0.25 tbsp Ghee

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black 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 very gentle simmer over medium-low heat.

• 2

  In a small heat-proof glass bowl, whisk the single egg yolk and lemon juice together until the mixture becomes slightly thickened and pale.

• 3

  Place the bowl over the pot of simmering water, ensuring the bottom doesn't touch the water, and slowly whisk in the melted ghee until the sauce is thick and emulsified.

• 4

  Whisk in the sea salt and black pepper into the hollandaise, then remove from heat and cover to keep warm.

• 5

  Crack each of the two large eggs into individual small ramekins.

• 6

  Use a spoon to create a gentle whirlpool in the simmering water and carefully drop each egg into the center; poach for 3 minutes until whites are set but yolks remain soft.

• 7

  While the eggs poach, sear the Canadian bacon in a dry skillet over medium-high heat for 1-2 minutes per side until golden and toast the English muffin half.

• 8

  Place the toasted muffin half on a plate, layer with the seared Canadian bacon slices, and carefully top with the poached eggs using a slotted spoon.

• 9

  Drizzle the warm hollandaise sauce generously over the eggs and garnish with finely chopped fresh chives.