NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

4 oz Canadian bacon

0.5 whole whole grain English muffin

1 large egg yolk

0 tbsp ghee

2 tbsp plain Greek yogurt

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; bring to a very gentle simmer over medium-low heat.

• 2

  In a small heat-proof bowl, whisk together the egg yolk, Greek yogurt, lemon juice, sea salt, and black pepper until smooth.

• 3

  Place the bowl over a small pot of simmering water (double boiler method), whisking constantly while slowly drizzling in the melted ghee until the sauce is thickened and warm.

• 4

  Split the English muffin and toast both halves until golden brown.

• 5

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

• 6

  Crack the two large eggs into individual small ramekins. Use a spoon to create a gentle whirlpool in the simmering water and carefully drop each egg into the center.

• 7

  Poach the eggs for 3 to 4 minutes until the whites are set but the yolks remain soft.

• 8

  Place the toasted English muffin halves on a plate, top each with two slices of Canadian bacon and one poached egg.

• 9

  Generously spoon the warm hollandaise sauce over the eggs and garnish with freshly chopped chives.