Name: Creamy Hollandaise Poached Eggs Benedict
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 whole sprouted grain English muffin; 4 oz Canadian bacon; 2 large eggs; 1 large egg yolk; 2 tbsp non-fat Greek yogurt; 0.5 tsp ghee; 1 tsp lemon juice; 0.13 tsp sea salt; 0.13 tsp black pepper; 0.06 tsp cayenne pepper; 1 tsp apple cider vinegar; 1 tsp fresh chives

Creamy Hollandaise Poached Eggs Benedict

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Hollandaise Poached Eggs Benedict

Poached eggs and savory Canadian bacon layered on toasted sprouted muffins, finished with a velvety, lemon-infused yogurt hollandaise for a bright morning bite.

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NUTRITION

Protein

51.3g

Fat

25.2g

Carbs

19.8g

SERVINGS

1 serving

INGREDIENTS

0.5 whole sprouted grain English muffin

4 oz Canadian bacon

2 large eggs

1 large egg yolk

2 tbsp non-fat Greek yogurt

0.5 tsp ghee

1 tsp lemon juice

0.13 tsp sea salt

0.13 tsp black pepper

0.06 tsp cayenne pepper

1 tsp apple cider vinegar

1 tsp fresh chives

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PREPARATION

1
Whisk the single egg yolk, Greek yogurt, lemon juice, and melted ghee in a small heat-proof bowl over a pot of simmering water until thickened and velvety.
2
Season the yogurt sauce with sea salt, black pepper, and a pinch of cayenne, then set aside in a warm spot.
3
Bring a medium pot of water to a gentle simmer with apple cider vinegar and poach the two large eggs for 3 minutes until the whites are set but yolks remain runny.
4
Lightly sear the Canadian bacon in a dry skillet over medium heat until warmed through and slightly browned.
5
Toast the sprouted grain English muffin halves until golden and crisp.
6
Assemble by placing two slices of bacon on each muffin half, topping with a poached egg, and drizzling with the warm yogurt hollandaise.
7
Garnish with freshly snipped chives and serve immediately.