NUTRITION

SERVINGS

INGREDIENTS

0.5 whole whole wheat English muffin

2 large eggs

4 oz Canadian bacon

0.25 tbsp ghee

1 tbsp plain Greek yogurt

1 large egg yolk

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 tsp white vinegar

1 tbsp fresh chives

PREPARATION

• 1

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

• 2

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

• 3

  Melt the ghee and slowly drizzle it into the yolk mixture while whisking constantly over a double boiler until the sauce becomes thickened and velvety.

• 4

  Season the clean hollandaise with a pinch of sea salt and keep it warm over the lowest heat setting.

• 5

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

• 6

  In a non-stick skillet over medium heat, sear the Canadian bacon slices for approximately 2 minutes per side until heated through and slightly browned.

• 7

  Crack the two large eggs into individual small ramekins, then gently slide them into the simmering water and poach for 3 minutes for a perfectly runny yolk.

• 8

  Place two slices of Canadian bacon on each toasted muffin half, top each with a poached egg, and drizzle generously with the warm hollandaise.

• 9

  Garnish the finished dish with black pepper, smoked paprika, and finely chopped fresh chives before serving immediately.