Name: Creamy Classic Eggs Benedict with Zesty Hollandaise
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 whole sprouted grain English muffin; 4 slice Canadian bacon; 2 large eggs; 1 large egg yolk; 0.25 cup nonfat plain Greek yogurt; 1 tbsp fresh lemon juice; 1 tsp Dijon mustard; 0.13 tsp sea salt; 0.13 tsp black pepper; 0.13 tsp cayenne pepper; 1 tbsp fresh chives; 1 tsp white vinegar

Creamy Classic Eggs Benedict with Zesty Hollandaise

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

YOUR SOLIN GENERATED RECIPE

Creamy Classic Eggs Benedict with Zesty Hollandaise

Poached eggs and lean Canadian bacon layered on toasted sprouted muffins, finished with a velvety lemon-yogurt hollandaise that adds a bright, zesty zing to every bite.

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NUTRITION

Protein

49.8g

Fat

21.7g

Carbs

34.1g

SERVINGS

1 serving

INGREDIENTS

1 whole sprouted grain English muffin

4 slice Canadian bacon

2 large eggs

1 large egg yolk

0.25 cup nonfat plain Greek yogurt

1 tbsp fresh lemon juice

1 tsp Dijon mustard

0.13 tsp sea salt

0.13 tsp black pepper

0.13 tsp cayenne pepper

1 tbsp fresh chives

1 tsp white vinegar

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PREPARATION

1
Toast the English muffin halves until golden and crisp.
2
In a small saucepan over low heat, whisk the egg yolk, Greek yogurt, lemon juice, and Dijon until thickened and velvety.
3
Season the sauce with sea salt, black pepper, and a pinch of cayenne, then keep warm but do not boil.
4
In a skillet, lightly sear the Canadian bacon until warmed through and slightly browned.
5
Bring a pot of water with vinegar to a gentle simmer and poach the eggs for 3 minutes until the whites are set but yolks remain runny.
6
Place two slices of bacon on each muffin half, top with a poached egg, and drizzle generously with the zesty hollandaise.
7
Garnish with fresh chopped chives and serve immediately.