NUTRITION

SERVINGS

INGREDIENTS

0.5 whole Sprouted grain English muffin

5 oz Nitrate-free Canadian bacon

2 large Eggs

1 large Egg yolk

0.25 tbsp Grass-fed butter

1 tsp Fresh lemon juice

0.13 tsp Sea salt

0.13 tsp Cayenne pepper

1 tsp White vinegar

1 tbsp Fresh chives

PREPARATION

• 1

  Bring a medium pot of water to a gentle simmer and stir in the white vinegar.

• 2

  Melt the grass-fed butter in a small glass bowl and set aside.

• 3

  Whisk the egg yolk and lemon juice in a heat-safe bowl over the simmering water until the mixture doubles in volume.

• 4

  Slowly drizzle the melted butter into the yolk mixture while whisking vigorously to create a thick, smooth emulsion.

• 5

  Remove the hollandaise from heat and stir in the sea salt and cayenne pepper; keep warm.

• 6

  Crack the whole eggs into the simmering water and poach for 3 minutes until the whites are opaque but the yolks are soft.

• 7

  Heat a skillet over medium-high heat and sear the Canadian bacon slices until golden brown on both sides.

• 8

  Split and toast the sprouted grain English muffin until the edges are crisp.

• 9

  Place the toasted muffin halves on a plate, top each with bacon and a poached egg, then spoon the hollandaise over the top.

• 10

  Garnish with freshly chopped chives before serving.