Name: Creamy Hollandaise Poached Eggs Benedict
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 2 oz Canadian bacon; 1 slice sprouted grain bread; 0.5 cup non-fat Greek yogurt; 1 tsp Dijon mustard; 1 tbsp lemon juice; 0.25 tsp turmeric; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp white 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 lean Canadian bacon served over toasted sprouted grain bread, topped with a velvety Greek yogurt hollandaise sauce.

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NUTRITION

Protein

50.4g

Fat

16.2g

Carbs

25.6g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

2 oz Canadian bacon

1 slice sprouted grain bread

0.5 cup non-fat Greek yogurt

1 tsp Dijon mustard

1 tbsp lemon juice

0.25 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp white vinegar

1 tsp fresh chives

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PREPARATION

1
In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, turmeric, sea salt, and black pepper until the sauce is completely smooth.
2
Heat a small non-stick skillet over medium heat and lightly sear the Canadian bacon slices for 1-2 minutes per side until warmed through.
3
Fill a medium saucepan with water and the white vinegar, bringing it to a very gentle simmer.
4
Carefully crack the eggs into the simmering water and poach for approximately 3 minutes until the whites are opaque and set, but the yolks remain liquid.
5
Toast the slice of sprouted grain bread until it is golden and crisp.
6
Place the toasted bread on a plate, layer the seared Canadian bacon on top, and carefully place the poached eggs over the bacon.
7
Generously drizzle the prepared yogurt hollandaise over the eggs and garnish with finely chopped fresh chives.