Name: Classic Eggs Benedict with Hollandaise
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 2 large eggs; 5 oz lean Canadian bacon; 1 whole whole wheat English muffin; 1 large egg yolk; 0.25 tbsp ghee; 1 tsp lemon juice; 1 tsp white vinegar; 0.13 tsp sea salt; 0.13 tsp black pepper; 0.05 tsp cayenne pepper

Instructions

Prep 10 min · Cook 10 min

Fill a medium saucepan with 3 inches of water and add the white vinegar. Bring to a gentle simmer over medium heat.
In a small heat-proof bowl, whisk the single egg yolk, lemon juice, and sea salt until slightly thickened.
Place the bowl over a separate pot of simmering water (double boiler method), ensuring the bottom of the bowl does not touch the water. Slowly drizzle in the melted ghee while whisking constantly until the sauce is thick and creamy. Remove from heat and set aside.
Split the English muffin and toast both halves until golden brown and crisp.
Heat a non-stick skillet over medium-high heat and sear the Canadian bacon for 1-2 minutes per side until warmed through and slightly browned.
Carefully crack the two whole eggs into the simmering vinegar water. Poach for 3 to 4 minutes until the whites are set but the yolks remain soft.
Place the toasted English muffin halves on a plate. Top each half with the seared Canadian bacon and one poached egg.
Spoon the warm hollandaise sauce over the eggs and garnish with black pepper and a pinch of cayenne pepper.

Nutrition

Ingredients

Instructions

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