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 whole-wheat English muffin; 4 oz Canadian bacon; 2 large eggs; 1 whole egg yolk; 0.25 cup non-fat Greek yogurt; 1 tsp Dijon mustard; 1 tbsp lemon juice; 0.13 tsp sea salt; 0.13 tsp black pepper; 0.06 tsp cayenne pepper; 1 tsp 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 nestled on savory Canadian bacon and toasted muffins, finished with a velvety, protein-packed lemon hollandaise sauce.

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NUTRITION

Protein

57.7g

Fat

24g

Carbs

33.7g

SERVINGS

1 serving

INGREDIENTS

1 whole whole-wheat English muffin

4 oz Canadian bacon

2 large eggs

1 whole egg yolk

0.25 cup non-fat Greek yogurt

1 tsp Dijon mustard

1 tbsp lemon juice

0.13 tsp sea salt

0.13 tsp black pepper

0.06 tsp cayenne pepper

1 tsp fresh chives

1 tsp white vinegar

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PREPARATION

1
Prepare the zesty hollandaise by whisking Greek yogurt, egg yolk, lemon juice, and Dijon in a small bowl over a pot of simmering water until thickened.
2
Season the sauce with sea salt, black pepper, and a pinch of cayenne, then keep warm on very low heat.
3
Toast the split whole-wheat English muffin until golden brown and crisp.
4
In a small skillet, lightly sear the Canadian bacon slices for 1-2 minutes per side until heated through.
5
Fill a medium saucepan with water and vinegar, bringing it to a gentle simmer.
6
Carefully crack eggs into the simmering water and poach for 3 minutes until the whites are set but yolks remain runny.
7
Assemble by placing bacon on the muffin halves, topping each with a poached egg.
8
Spoon the warm hollandaise over the eggs and garnish with freshly chopped chives.