NUTRITION

SERVINGS

INGREDIENTS

1 whole sprouted grain English muffin

3 oz Canadian bacon

2 large eggs

0 large egg yolk

0.25 tbsp grass-fed butter

0.25 cup plain Greek yogurt

1 tsp lemon juice

1 tsp white vinegar

0.13 tsp sea salt

0.13 tsp cayenne pepper

PREPARATION

• 1

  Fill a medium pot with water and the white vinegar, then bring to a very gentle simmer over medium heat.

• 2

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

• 3

  Heat a skillet over medium-high heat and sear the Canadian bacon for 1-2 minutes per side until lightly browned and warmed through.

• 4

  Crack each of the two large eggs into separate small ramekins; create a gentle vortex in the simmering water and carefully drop the eggs in to poach for 3 minutes.

• 5

  While eggs poach, create a double boiler by placing a heat-proof bowl over a small pot of simmering water.

• 6

  Whisk the single egg yolk, Greek yogurt, and lemon juice in the bowl until the mixture begins to thicken and warm.

• 7

  Slowly drizzle the melted grass-fed butter into the yolk mixture while whisking constantly until the sauce is smooth and glossy.

• 8

  Remove the poached eggs with a slotted spoon and drain them briefly on a paper towel.

• 9

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

• 10

  Spoon the warm hollandaise sauce over the eggs and finish with a sprinkle of sea salt and cayenne pepper.