NUTRITION

SERVINGS

INGREDIENTS

2 large Eggs

4 oz Canadian bacon

0.25 whole English muffin

1 large Egg yolk

0 tsp Ghee

2 tbsp Greek yogurt

1 tsp Lemon juice

0.13 tsp Sea salt

0.13 tsp Black pepper

0.06 tsp Cayenne pepper

1 tsp White vinegar

1 tsp Fresh chives

PREPARATION

• 1

  In a small heat-safe bowl, whisk together the egg yolk, Greek yogurt, lemon juice, and cayenne pepper until completely smooth.

• 2

  Slowly whisk in the melted ghee to create a creamy emulsion, then set the bowl over a pot of warm water to keep the sauce tempered.

• 3

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

• 4

  Crack the eggs into individual small ramekins, create a gentle vortex in the water, and carefully slide the eggs in to poach for 3 minutes.

• 5

  While the eggs poach, lightly sear the Canadian bacon slices in a dry skillet until the edges are golden and toast the English muffin half.

• 6

  Place the seared bacon onto the toasted muffin, top with a drained poached egg, and generously drizzle with the warm hollandaise.

• 7

  Finish the dish with a sprinkle of sea salt, black pepper, and fresh chopped chives before serving immediately.