Name: Classic Eggs Benedict with Hollandaise
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1 whole whole wheat English muffin; 4 slice Canadian bacon; 2 large eggs; 1 large egg yolk; 0.5 tbsp ghee; 1 tsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.13 tsp cayenne pepper; 1 tsp white vinegar; 1 tbsp fresh chives

Instructions

Prep 10 min · Cook 15 min

Fill a medium saucepan with water and add the white vinegar; bring to a very gentle simmer over medium heat.
In a small heat-proof bowl, whisk the single egg yolk and lemon juice together until well combined.
Place the bowl over a separate pot of simmering water (double boiler method), ensuring the bottom of the bowl does not touch the water, and whisk constantly while slowly drizzling in the melted ghee.
Continue whisking the hollandaise sauce until it thickens and becomes creamy, then season with a pinch of sea salt and cayenne pepper; remove from heat and keep warm.
Heat a skillet over medium-high heat and sear the Canadian bacon slices for 1-2 minutes per side until golden brown.
Split the English muffin and toast until the edges are crisp and golden.
Crack each of the two remaining eggs into individual small ramekins; gently slide them into the simmering vinegar water and poach for 3 to 4 minutes until the whites are set but the yolks are still soft.
Place two toasted muffin halves on a plate, top each with two slices of Canadian bacon, and carefully place a poached egg on top using a slotted spoon.
Generously drizzle the warm hollandaise sauce over the eggs and garnish with fresh chives and black pepper.

Nutrition

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Instructions

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