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; 0.25 cup nonfat Greek yogurt; 1 tsp lemon juice; 0.5 tsp Dijon mustard; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.13 tsp cayenne pepper; 1 tsp ghee; 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 savory Canadian bacon layered on toasted whole wheat muffins, finished with a velvety, lemon-infused Greek yogurt hollandaise.

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NUTRITION

Protein

53.0g

Fat

23.0g

Carbs

33.6g

SERVINGS

1 serving

INGREDIENTS

1 whole whole wheat English muffin

4 oz Canadian bacon

2 large eggs

0.25 cup nonfat Greek yogurt

1 tsp lemon juice

0.5 tsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp cayenne pepper

1 tsp ghee

1 tsp white vinegar

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PREPARATION

1
In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, melted ghee, cayenne pepper, and a pinch of salt until smooth to create the hollandaise.
2
Heat a skillet over medium-high heat and lightly sear the Canadian bacon for 1-2 minutes per side until warmed through and slightly crisp.
3
Bring a medium pot of water to a gentle simmer and add the white vinegar.
4
Crack each egg into a small ramekin, create a gentle whirlpool in the simmering water, and carefully drop the eggs in to poach for 3 minutes.
5
Toast the split English muffin until golden brown.
6
Place the toasted muffin halves on a plate, top each with two slices of Canadian bacon and one poached egg.
7
Drizzle the zesty yogurt hollandaise over the eggs and season with remaining salt and black pepper.