NUTRITION

SERVINGS

INGREDIENTS

1 whole whole wheat English muffin

4 oz Canadian bacon

2 large eggs

1 large egg yolk

0.5 tbsp grass-fed butter

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 medium saucepan with water and add the white vinegar, bringing it to a very gentle simmer over medium-low heat.

• 2

  In a small heat-proof bowl set over a pot of simmering water, whisk the egg yolk, lemon juice, sea salt, and black pepper until the mixture thickens slightly.

• 3

  Slowly drizzle the melted grass-fed butter into the yolk mixture while whisking vigorously and constantly until the hollandaise is thick and creamy, then remove from heat.

• 4

  Carefully crack the two large eggs into the simmering water and poach for approximately 3 minutes until the whites are opaque and set but the yolks remain soft.

• 5

  Split and toast the whole wheat English muffin halves while lightly searing the Canadian bacon in a dry skillet over medium heat for 1 minute per side.

• 6

  Place two slices of bacon on each muffin half, top each with a poached egg, drizzle generously with the hollandaise sauce, and garnish with fresh chopped chives.