Name: Creamy Classic Eggs Benedict
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 whole whole-wheat English muffin; 2 large eggs; 4 oz Canadian bacon; 0.25 cup non-fat Greek yogurt; 1 tsp Dijon mustard; 1 tsp lemon juice; 0.13 tsp ground turmeric; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh chives; 1 tsp white vinegar

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

Poached eggs and seared Canadian bacon served on a toasted muffin with a velvety lemon-yogurt sauce.

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NUTRITION

Protein

55.0g

Fat

20.9g

Carbs

33.7g

SERVINGS

1 serving

INGREDIENTS

1 whole whole-wheat English muffin

2 large eggs

4 oz Canadian bacon

0.25 cup non-fat Greek yogurt

1 tsp Dijon mustard

1 tsp lemon juice

0.13 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

1 tsp white vinegar

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PREPARATION

1
Whisk the Greek yogurt, Dijon mustard, lemon juice, and turmeric in a small bowl until smooth and golden.
2
Split and toast the whole-wheat English muffin until the edges are crisp and brown.
3
Warm the Canadian bacon in a skillet over medium heat for about 1 minute per side until heated through.
4
Fill a saucepan with water and the white vinegar, bringing it to a very gentle simmer.
5
Carefully drop the eggs into the water and poach for 3 minutes until the whites are opaque and firm.
6
Layer the bacon onto the toasted muffin halves, top with the poached eggs, and spoon over the yogurt sauce.
7
Finish with a sprinkle of fresh chives, sea salt, and black pepper.