NUTRITION

SERVINGS

INGREDIENTS

1 whole Whole grain English muffin

4.5 oz Canadian bacon

2 large Eggs

1 large Egg yolk

0 tbsp Ghee

1 tsp Lemon juice

0.13 tsp Sea salt

0.13 tsp Black pepper

0.13 tsp Cayenne pepper

1 tsp White vinegar

1 tsp Fresh chives

PREPARATION

• 1

  Fill a large saucepan with water and vinegar, bringing to a gentle simmer over medium-low heat.

• 2

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

• 3

  Melt the ghee in a small pan or microwave until liquid and very warm.

• 4

  Slowly drizzle the melted ghee into the yolk mixture in a thin stream while whisking vigorously to emulsify into a smooth sauce.

• 5

  Season the hollandaise with sea salt and cayenne pepper, then place the bowl in a warm spot to maintain its consistency.

• 6

  Crack the two poaching eggs into individual small ramekins and gently slide them into the simmering water.

• 7

  Poach the eggs for 3 to 4 minutes until the whites are set but the yolks remain soft and runny.

• 8

  While the eggs poach, sear the Canadian bacon in a dry skillet over medium heat for 1 minute per side until lightly browned.

• 9

  Toast the English muffin halves until they are golden and crisp.

• 10

  Place the toasted muffin halves on a plate, topping each with the seared Canadian bacon and a poached egg.

• 11

  Drizzle the warm hollandaise sauce over the eggs and garnish with black pepper and freshly chopped chives.