NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

4 ounce Canadian bacon

1 whole Whole wheat English muffin

1 large Egg yolk

1 teaspoon Ghee

1 teaspoon Lemon juice

0.13 teaspoon Sea salt

0.13 teaspoon Cayenne pepper

1 teaspoon White vinegar

1 teaspoon Fresh chives

PREPARATION

• 1

  Prepare the hollandaise by whisking the single egg yolk, lemon juice, and sea salt in a heat-proof bowl over a pot of simmering water.

• 2

  Slowly whisk in the melted ghee until the sauce is thickened and creamy, then set aside in a warm spot.

• 3

  Heat a skillet over medium-high heat and sear the Canadian bacon slices until they are browned and heated through.

• 4

  Fill a deep saucepan with water and white vinegar, bringing it to a gentle simmer before carefully sliding in the eggs to poach for 3 minutes.

• 5

  Toast the English muffin halves until golden brown and place them on a plate.

• 6

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

• 7

  Garnish with fresh chives and a pinch of cayenne pepper before serving immediately.