NUTRITION

SERVINGS

INGREDIENTS

1 whole whole wheat English muffin

3 slices Canadian bacon

2 large eggs

1 large egg yolk

0.5 tbsp ghee

1 tbsp plain Greek yogurt

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp white vinegar

1 tsp fresh chives

PREPARATION

• 1

  Split the whole wheat English muffin and toast the halves until they are golden brown and crisp.

• 2

  In a small skillet over medium heat, lightly sear the Canadian bacon slices for about 1 minute per side until warmed through.

• 3

  To make the hollandaise, create a double boiler by placing a small heat-safe bowl over a pot of gently simmering water, ensuring the bowl does not touch the water.

• 4

  Whisk the egg yolk, lemon juice, and Greek yogurt in the bowl until combined, then slowly drizzle in the melted ghee while whisking constantly.

• 5

  Continue whisking the sauce until it thickens into a velvety consistency, then stir in the sea salt and remove from the heat.

• 6

  Fill a medium saucepan with water and add the white vinegar, bringing it to a very gentle simmer.

• 7

  Crack each egg into a small ramekin and carefully slide them into the simmering water, poaching for 3 minutes until the whites are opaque but the yolks are still soft.

• 8

  Place the Canadian bacon on the toasted muffin halves, top each with a poached egg, and finish with a generous spoonful of hollandaise, fresh chives, and black pepper.