NUTRITION

SERVINGS

INGREDIENTS

2 large Eggs

4 slices Canadian bacon

1 whole Whole wheat English muffin

1 large Egg yolk

0.5 tbsp Ghee

2 tbsp Plain non-fat Greek yogurt

1 tsp Lemon juice

0.13 tsp Sea salt

0.13 tsp Black pepper

0.13 tsp Cayenne pepper

1 tsp White vinegar

1 tbsp Fresh chives

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-safe glass bowl, whisk together the egg yolk, Greek yogurt, lemon juice, sea salt, black pepper, and cayenne pepper until completely smooth.

• 3

  Gently melt the ghee in a small pan, then very slowly drizzle it into the yogurt mixture while whisking constantly to create a creamy, emulsified hollandaise sauce.

• 4

  Toast the split English muffin until golden brown and lightly sear the Canadian bacon in a skillet over medium heat for about 1 minute per side until warmed through.

• 5

  Crack each egg into a small ramekin or cup, then gently slide them into the simmering water; poach for 3 minutes until the whites are set but the yolks remain runny.

• 6

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

• 7

  Garnish the dish with freshly chopped chives and serve immediately while warm.