Name: Classic Eggs Benedict with Hollandaise
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 0.5 whole Whole wheat English muffin; 4 oz Uncured Canadian bacon; 2 large Eggs; 0.5 large Egg yolk; 0.25 tsp Ghee; 2 tbsp Plain Greek yogurt; 1 tsp Lemon juice; 0.13 tsp Cayenne pepper; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp White vinegar; 1 tbsp Fresh chives

Instructions

Prep 10 min · Cook 10 min

Fill a medium saucepan with water and add the white vinegar; bring to a gentle simmer over medium heat.
In a small heat-proof bowl, whisk the egg yolk, Greek yogurt, lemon juice, sea salt, and cayenne pepper until smooth.
Place the bowl over the simmering water and whisk constantly while slowly drizzling in the melted ghee until the sauce is thickened and velvety.
Remove the sauce from heat and keep warm; meanwhile, toast 1/4 whole wheat English muffin halves until golden brown.
In a non-stick skillet over medium-high heat, sear the Canadian bacon slices for 2 minutes per side until heated through and slightly crisp.
Crack each egg into a small ramekin, create a gentle whirlpool in the simmering water, and carefully drop the eggs in to poach for 3 minutes for a runny yolk.
Place two toasted muffin halves on a plate, top each with two slices of Canadian bacon and one poached egg.
Spoon the warm Hollandaise sauce generously over the eggs and garnish with fresh chopped chives and black pepper.

Nutrition

Ingredients

Instructions

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