NUTRITION

SERVINGS

INGREDIENTS

1 whole sprouted grain English muffin

4 oz Canadian bacon

2 large eggs

1 large egg yolk

0.5 tbsp ghee

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp apple cider vinegar

1 tsp fresh chives

PREPARATION

• 1

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

• 2

  Carefully crack the two large eggs into individual small ramekins, then slide them into the simmering water to poach for 3 to 4 minutes until the whites are set but yolks remain soft.

• 3

  While eggs poach, heat a skillet over medium-high heat and sear the Canadian bacon for 1-2 minutes per side until lightly browned and heated through.

• 4

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

• 5

  Prepare the clean hollandaise by whisking the single egg yolk and lemon juice in a heat-proof bowl over a pot of simmering water (double boiler method) until thickened.

• 6

  Slowly whisk the melted ghee into the egg yolk mixture in a thin stream until the sauce is thick, creamy, and emulsified.

• 7

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

• 8

  Drizzle the warm hollandaise over the eggs and garnish with sea salt, black pepper, and freshly minced chives.