NUTRITION

SERVINGS

INGREDIENTS

1 whole Whole wheat English muffin

4 oz Canadian bacon

2 large Eggs

1 large Egg yolk

0 tbsp Ghee

2 tbsp Plain non-fat Greek yogurt

1 tsp Lemon juice

1 tsp White vinegar

0.13 tsp Sea salt

0.13 tsp Black pepper

0.13 tsp Cayenne pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Crack each of the 2 large eggs into a small ramekin, then gently slide them into the simmering water; poach for 3 minutes until the whites are set but the yolks remain liquid.

• 5

  While eggs poach, create the hollandaise by whisking the egg yolk, Greek yogurt, lemon juice, sea salt, and cayenne pepper in a small heat-proof bowl.

• 6

  Place the bowl over a pot of simmering water (double boiler method) and slowly whisk in the melted ghee until the sauce thickens into a smooth, creamy consistency.

• 7

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

• 8

  Drizzle the warm hollandaise sauce over the eggs and garnish with a crack of black pepper before serving immediately.