NUTRITION

SERVINGS

INGREDIENTS

0.5 whole English muffin

4 oz Canadian bacon

2 large eggs

1 large egg yolk

0.25 tbsp ghee

1 tbsp Greek yogurt

1 tsp lemon juice

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp white vinegar

1 tsp fresh chives

PREPARATION

• 1

  Bring a medium saucepan of water to a gentle simmer and stir in the white vinegar to help the egg whites coagulate.

• 2

  In a small heat-proof bowl set over the simmering water, whisk the egg yolk, lemon juice, and Greek yogurt until well combined and slightly thickened.

• 3

  Slowly drizzle the melted ghee into the yolk mixture while whisking constantly until the sauce becomes thick and creamy.

• 4

  Season the hollandaise with sea salt and black pepper, then remove from heat and cover to keep warm.

• 5

  Toast the English muffin halves until golden and lightly sear the Canadian bacon in a skillet over medium heat for 1 minute per side.

• 6

  Crack the whole eggs into the simmering water and poach for 3 to 4 minutes until the whites are opaque but the yolks remain soft.

• 7

  Place two slices of Canadian bacon on each muffin half, top with a poached egg, and finish with generous spoonfuls of hollandaise.

• 8

  Garnish with fresh chives and serve immediately while the eggs are warm.