NUTRITION

SERVINGS

INGREDIENTS

1 whole sprouted grain English muffin

5 oz nitrate-free Canadian bacon

2 large pasture-raised eggs

0.25 cup non-fat Greek yogurt

0 tsp grass-fed ghee

1 tsp lemon juice

0.13 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

1 tsp white vinegar

PREPARATION

• 1

  In a small heat-safe bowl, whisk together the Greek yogurt, melted ghee, lemon juice, and turmeric until the mixture is smooth and yellow.

• 2

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

• 3

  Place the Canadian bacon in a dry skillet over medium-high heat and sear for 2 minutes per side until the edges are golden and crisp.

• 4

  Split and toast the sprouted grain English muffin until it is firm and crunchy.

• 5

  Crack each egg into a small ramekin, then gently slide them into the simmering water, poaching for 3 minutes until the whites are opaque and the yolks are still soft.

• 6

  Assemble by placing the toasted muffin halves on a plate, topping each with the seared Canadian bacon and one poached egg.

• 7

  Drizzle the warm yogurt hollandaise over the eggs and finish with a sprinkle of sea salt, black pepper, and fresh chives.