NUTRITION

SERVINGS

INGREDIENTS

3 large Eggs

4 oz Canadian bacon

0.25 whole Sprouted grain English muffin

0 large Egg yolk

0 tsp Ghee

1 tbsp Plain Greek yogurt

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

1 tsp White vinegar

PREPARATION

• 1

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

• 2

  In a small heat-proof bowl, whisk the single egg yolk, Greek yogurt, and lemon juice until completely smooth.

• 3

  Place the bowl over a pot of barely simmering water to create a double boiler, then slowly whisk in the melted ghee until the sauce becomes thick and velvety.

• 4

  Season the hollandaise sauce with sea salt and black pepper, then set aside on very low heat to keep warm.

• 5

  Crack the three eggs into individual ramekins, then gently slide them into the simmering vinegar water to poach for approximately 3 minutes until the whites are set.

• 6

  While the eggs are poaching, sear the Canadian bacon in a dry skillet over medium-high heat until the edges are crisp and golden.

• 7

  Toast the sprouted English muffin half until crunchy and warm.

• 8

  Place the toasted muffin on a plate, layer with the seared Canadian bacon, and carefully top with the three poached eggs.

• 9

  Drizzle the warm hollandaise over the eggs and finish with a light dusting of smoked paprika.