NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

4 oz Canadian bacon

0.5 whole sprouted grain English muffin

1 large egg yolk

0 tbsp ghee

1 tsp lemon juice

0.25 tsp dijon mustard

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp white vinegar

1 tsp fresh chives

PREPARATION

• 1

  Fill a medium pot with water and bring to a gentle simmer, then stir in the white vinegar.

• 2

  In a small heat-safe bowl, whisk together the egg yolk, lemon juice, and Dijon mustard until the mixture is pale and slightly thickened.

• 3

  Place the bowl over a pot of barely simmering water to create a double boiler and slowly whisk in the melted ghee until a smooth, velvety sauce forms.

• 4

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

• 5

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

• 6

  Carefully crack each egg into a small ramekin, then slide them into the simmering water and poach for 3 minutes until whites are set but yolks remain runny.

• 7

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

• 8

  Place two muffin halves on a plate, top each with the Canadian bacon and a poached egg, then finish with a generous drizzle of sauce and fresh chives.