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

1 tsp white vinegar

0.25 tsp sea salt

0.25 tsp black pepper

1 pinch cayenne pepper

1 tsp fresh chives

PREPARATION

• 1

  To make the hollandaise, whisk the egg yolk and lemon juice in a heat-proof bowl over a pot of simmering water (double boiler method) until thickened.

• 2

  Very slowly whisk in the melted grass-fed butter until the sauce is creamy and emulsified, then remove from heat and keep warm.

• 3

  Fill a medium saucepan with water and the white vinegar, bringing it to a very gentle simmer.

• 4

  Crack the two whole eggs into the water and poach for 3 to 4 minutes until the whites are set but the yolks remain runny.

• 5

  While eggs poach, toast the English muffin halves and lightly sear the Canadian bacon in a dry skillet over medium heat.

• 6

  Place the Canadian bacon on the toasted muffin halves, then carefully top each with a poached egg.

• 7

  Drizzle the warm hollandaise sauce over the eggs and garnish with sea salt, black pepper, cayenne, and fresh chives.