NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 large egg yolk

5 oz Canadian bacon

0.5 whole whole wheat English muffin

0.5 tbsp ghee

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp white vinegar

1 tsp fresh chives

PREPARATION

• 1

  Fill a small saucepan with 2 inches of water and bring to a gentle simmer, adding the white vinegar.

• 2

  Prepare the clean hollandaise by whisking the single egg yolk, lemon juice, sea salt, and black pepper in a heat-proof bowl over a separate pot of simmering water.

• 3

  Slowly drizzle the melted ghee into the yolk mixture while whisking constantly until the sauce is thick and emulsified; remove from heat and keep warm.

• 4

  Crack the two remaining eggs into individual ramekins, then gently slide them into the simmering vinegar water to poach for 3 minutes until the whites are set but yolks remain runny.

• 5

  While eggs poach, sear the Canadian bacon in a dry skillet over medium-high heat until browned and toast the English muffin half.

• 6

  Place the toasted muffin on a plate, layer with the seared Canadian bacon, and carefully top with the poached eggs.

• 7

  Drizzle the warm hollandaise over the eggs and garnish with freshly chopped chives.