Name: Classic Eggs Benedict with Hollandaise
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 1 whole whole grain English muffin; 4.5 oz raw 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 tsp raw chives

Instructions

Prep 10 min · Cook 10 min

Fill a medium saucepan with water and 1 tsp white vinegar; bring to a gentle simmer over medium heat.
Split the whole grain English muffin and toast both halves until golden and crisp.
In a small skillet over medium heat, lightly sear the raw Canadian bacon for 1-2 minutes per side until warmed through and slightly browned.
Prepare the Hollandaise by whisking 1 large egg yolk and 1 tsp lemon juice in a small heat-proof bowl placed over a pot of simmering water.
Slowly drizzle in 0.5 tbsp melted ghee while whisking constantly until the sauce is creamy and emulsified; season with a pinch of sea salt, black pepper, and cayenne.
Crack the 2 large eggs into individual ramekins, then gently slide them into the simmering water; poach for 3 minutes for a perfectly runny yolk.
Place the toasted muffin halves on a plate, top each with the seared Canadian bacon and one poached egg.
Drizzle the warm Hollandaise sauce over the eggs and garnish with 1 tsp raw chives before serving immediately.

Nutrition

Ingredients

Instructions

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