Eggs Benedict

Serves 2
Hollandaise Sauce
3 eggs yolks
½ cup melted coconut oil
1 teaspoon coarse sea salt
¼ teaspoon turmeric
pinch of black pepper and cayenne pepper
1 tablespoon fresh lemon juice

Fill a medium pan with about 2 inches of water and bring to a boil. Once boiling reduce heat so the water is simmering. In a glass, heat proof bowl whisk the eggs until well incorporated. Place the bowl over the simmering water while continuously whisking. Continue for 2-3 minutes whisking until the consistency is thick enough so that when it trails off whisk it’s not loose. Add the melted coconut oil 1 tablespoon at a time while still continuously whisking. Make sure to incorporate each tablespoon of the coconut oil fully before adding the next. When all the coconut oil is added, mix in the salt, black, turmeric, and cayenne pepper. Then add the lemon juice. Continue whisking and make sure is the perfect thickness and should drizzle off a spoon. Allow sauce to sit over very low heat while you prepare the rest of the ingredients.

Poached Eggs
4 large free range eggs
3 tbsp apple cider vinegar

Bring a saucepan ¾ filled with water to a boil. Add the vinegar.
Swirl the water and slide in an egg. Cook for about 2-3 mins it should begin curling around into a ball. Remove with a slotted spoon.

Assembly
4 slices turkey bacon
2 english muffins (low calorie or low carb options), toasted
Handful of chopped cilantro

Cook the bacon on paper towels for 1-2 minutes on each side in a microwave. Assemble the english muffin half, bacon, 2 of the poached eggs, and drizzle the hollandaise sauce on top. Sprinkle with the cilantro.