NUTRITION

SERVINGS

INGREDIENTS

1 whole Sprouted grain English muffin

3 oz Canadian bacon

2 large Eggs

1 large Egg yolk

0.25 cup Nonfat Greek yogurt

1 tsp Ghee

1 tsp Lemon juice

1 tsp White vinegar

0.13 tsp Cayenne pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh chives

PREPARATION

• 1

  Split the sprouted grain English muffin and toast until golden brown.

• 2

  In a small skillet over medium heat, lightly sear the Canadian bacon for 1-2 minutes per side until warmed through.

• 3

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

• 4

  Crack the 2 large eggs into individual small bowls, then carefully slide them into the simmering water.

• 5

  Poach the eggs for 3-4 minutes until the whites are set but the yolks remain runny, then remove with a slotted spoon.

• 6

  To make the sauce, whisk the egg yolk, nonfat Greek yogurt, lemon juice, ghee, and cayenne pepper in a small heat-safe bowl.

• 7

  Place the bowl over the simmering water using the double boiler method and whisk constantly until the sauce is thickened and warm.

• 8

  Season the sauce with sea salt and black pepper.

• 9

  Place the toasted muffin halves on a plate, top each with the Canadian bacon and one poached egg.

• 10

  Drizzle the velvety hollandaise sauce over the eggs and garnish with fresh chives.