NUTRITION

SERVINGS

INGREDIENTS

0.25 whole Whole wheat English muffin

4 oz Canadian bacon

2 large Eggs

1 large Egg yolk

0.25 tbsp Ghee

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp White vinegar

1 tbsp Fresh chives

PREPARATION

• 1

  Fill a medium saucepan with water and white vinegar, bringing it to a gentle simmer over medium-low heat.

• 2

  Whisk the egg yolk, lemon juice, and sea salt in a heat-proof bowl set over a pot of simmering water to create a double boiler.

• 3

  Slowly drizzle in the melted ghee while whisking constantly until the hollandaise is velvety, thick, and warm.

• 4

  Carefully crack the eggs into the simmering water and poach for approximately 3 minutes until the whites are opaque but yolks remain soft.

• 5

  Brown the Canadian bacon in a dry skillet over medium heat until slightly crisp and toast the English muffin half.

• 6

  Place the bacon on the toasted muffin, top with the poached eggs, drizzle with the hollandaise sauce, and finish with black pepper and fresh chives.