NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

5 oz Canadian bacon

0.5 whole sprouted grain English muffin

1 large egg yolk

0.5 tbsp ghee

1 tbsp non-fat Greek yogurt

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp white vinegar

1 tsp fresh chives

PREPARATION

• 1

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

• 2

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

• 3

  Place the bowl over the simmering water (bain-marie) and slowly whisk in the ghee until the sauce thickens into a velvety consistency; season with sea salt and black pepper, then set aside in a warm spot.

• 4

  Crack the two eggs into individual ramekins, then carefully slide them into the simmering water; poach for 3 minutes until the whites are set but the yolks remain liquid.

• 5

  While the eggs are poaching, lightly toast the sprouted English muffin half and warm the Canadian bacon in a dry skillet over medium-high heat.

• 6

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

• 7

  Spoon the warm hollandaise sauce over the eggs and garnish with finely chopped fresh chives before serving.