NUTRITION

SERVINGS

INGREDIENTS

2 large Eggs

5 oz Canadian bacon

0.25 whole English muffin

0.5 large Egg yolk

0 tsp Ghee

2 tbsp Plain Greek yogurt

1 tsp Lemon juice

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tsp White vinegar

1 tsp Fresh chives

PREPARATION

• 1

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

• 2

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

• 3

  Place the bowl over the pot of simmering water to create a double boiler and whisk constantly for 2-3 minutes until the sauce is thickened and velvety.

• 4

  Sauté the Canadian bacon in a dry skillet over medium-high heat until the edges are golden and crisp.

• 5

  Crack each egg into a small ramekin, create a gentle swirl in the simmering water, and drop the eggs in to poach for 3 minutes.

• 6

  Toast the English muffin half until golden brown and slightly crisp on the edges.

• 7

  Layer the Canadian bacon onto the toasted muffin, top with the poached eggs, and drizzle generously with the warm hollandaise sauce.

• 8

  Season with sea salt and black pepper, then garnish with finely chopped fresh chives before serving.