NUTRITION

SERVINGS

INGREDIENTS

0.5 whole whole-wheat English muffin

6 slices Canadian bacon

2 large eggs

1 large egg yolk

0 tbsp ghee

1 tsp lemon juice

0.13 tsp sea salt

0.13 tsp black pepper

0.13 tsp cayenne pepper

1 tsp white vinegar

1 tbsp fresh chives

PREPARATION

• 1

  Fill a medium saucepan with water and add the white vinegar; bring to a gentle simmer over medium heat.

• 2

  Prepare the hollandaise by whisking the single egg yolk, lemon juice, sea salt, and cayenne pepper in a small heat-proof bowl placed over a pot of simmering water (double boiler).

• 3

  Slowly drizzle the melted ghee into the egg yolk mixture while whisking constantly until the sauce is thickened and emulsified, then remove from heat and keep warm.

• 4

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

• 5

  Split and toast the English muffin until golden brown.

• 6

  Carefully crack the two remaining eggs into the simmering water and poach for 3 minutes until the whites are set but the yolks remain runny.

• 7

  Place three slices of Canadian bacon on each toasted muffin half.

• 8

  Use a slotted spoon to lift the poached eggs from the water, blot briefly on a paper towel, and place one egg on top of each bacon-covered muffin half.

• 9

  Spoon the warm hollandaise sauce generously over the eggs and garnish with fresh chives and black pepper.