NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

3 oz Canadian bacon

0.5 whole sprouted grain English muffin

2 tbsp non-fat Greek yogurt

0 tsp 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

  Separate one egg, placing the yolk in a small heat-proof bowl and reserving the white for another use.

• 2

  Whisk the egg yolk, Greek yogurt, lemon juice, and sea salt together in the bowl.

• 3

  Place the bowl over a small pot of simmering water (double boiler method) and whisk constantly while adding the ghee. Continue whisking until the sauce is thickened and velvety, then remove from heat and keep warm.

• 4

  Split the sprouted English muffin and toast until golden brown.

• 5

  In a dry skillet over medium-high heat, sear the Canadian bacon slices for 1-2 minutes per side until heated through and slightly crispy.

• 6

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

• 7

  Crack the remaining two eggs into individual ramekins. Use a spoon to create a gentle whirlpool in the water and carefully slide the eggs in.

• 8

  Poach the eggs for 3 minutes for a runny yolk, then remove with a slotted spoon and drain on a paper towel.

• 9

  Layer the toasted muffin halves with the seared Canadian bacon and top each with a poached egg.

• 10

  Generously drizzle the warm yogurt hollandaise over the eggs and garnish with black pepper and fresh chives.