Name: Creamy Classic Eggs Benedict with Zesty Hollandaise
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 3 slices Canadian bacon; 1 whole English muffin; 0.25 cup non-fat Greek yogurt; 1 large egg yolk; 1 tsp ghee; 1 tsp fresh lemon juice; 0.13 tsp sea salt; 0.13 tsp black pepper; 0.13 tsp cayenne pepper; 1 tsp fresh chives

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 seared Canadian bacon served on toasted muffins with a velvety lemon-Greek yogurt sauce.

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NUTRITION

Protein

46.8g

Fat

26.9g

Carbs

35.1g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

3 slices Canadian bacon

1 whole English muffin

0.25 cup non-fat Greek yogurt

1 large egg yolk

1 tsp ghee

1 tsp fresh lemon juice

0.13 tsp sea salt

0.13 tsp black pepper

0.13 tsp cayenne pepper

1 tsp fresh chives

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PREPARATION

1
In a small heat-proof bowl set over a pot of simmering water, whisk the Greek yogurt, egg yolk, ghee, lemon juice, salt, pepper, and cayenne until the sauce is velvety and thick.
2
Toast the English muffin halves until they are golden brown and crisp.
3
Warm the Canadian bacon slices in a skillet over medium heat for 1 minute per side.
4
Poach the eggs in a pan of simmering water with a splash of vinegar for 3 minutes until the whites are set.
5
Place the bacon on the muffin halves, top with the poached eggs, and drizzle with the warm hollandaise.
6
Garnish with the fresh chives and serve immediately.