NUTRITION

SERVINGS

INGREDIENTS

0.5 whole sprouted grain English muffin

4 oz Canadian bacon

2 large eggs

1 large egg yolk

0.5 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 tsp fresh chives

PREPARATION

• 1

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

• 2

  Toast the sprouted grain English muffin half until golden brown and crisp.

• 3

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

• 4

  Prepare the hollandaise by whisking the egg yolk and lemon juice in a heat-proof glass bowl set over (but not touching) a pot of simmering water.

• 5

  Whisk the yolk mixture vigorously until it doubles in volume and thickens slightly.

• 6

  Slowly drizzle the melted ghee into the yolk mixture while whisking constantly to create a smooth, thick emulsion.

• 7

  Remove the sauce from heat and stir in the sea salt and cayenne pepper; keep warm.

• 8

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

• 9

  Place the seared Canadian bacon on the toasted muffin, top with the poached eggs using a slotted spoon, and drizzle with the warm hollandaise.

• 10

  Garnish with fresh chives and a crack of black pepper before serving immediately.