NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

4 oz Canadian bacon

0.5 whole English muffin

1 large egg yolk

0.25 tbsp grass-fed butter

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp cayenne pepper

1 tsp white vinegar

1 tbsp fresh chives

PREPARATION

• 1

  Fill a medium saucepan with water, add the white vinegar, and 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 well combined.

• 3

  Place the bowl over a small pot of simmering water (ensuring the bottom of the bowl does not touch the water) and whisk constantly while slowly drizzling in the melted grass-fed butter.

• 4

  Continue whisking the sauce until it is thick and creamy, then remove from heat and stir in the sea salt and cayenne pepper; keep warm.

• 5

  Split the English muffin and toast the halves until they are golden brown and crisp.

• 6

  In a non-stick skillet over medium heat, sear the Canadian bacon slices for about 1 minute per side until heated through and slightly browned.

• 7

  Carefully crack the two remaining eggs into the simmering vinegar water and poach for 3 minutes until the whites are opaque but the yolks are still soft.

• 8

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

• 9

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