YOUR SOLIN GENERATED RECIPE
Creamy Classic Eggs Benedict with Zesty Hollandaise
Poached pasture-raised eggs and savory Canadian bacon served over a toasted muffin half, finished with a velvety, protein-packed lemon hollandaise.
INGREDIENTS
2 large pasture-raised eggs
4 oz Canadian bacon
0.5 whole whole wheat English muffin
0.25 cup nonfat Greek yogurt
0.5 tsp grass-fed ghee
1 tsp fresh lemon juice
0.25 tsp Dijon mustard
0.13 tsp ground turmeric
0.13 tsp cayenne pepper
0.13 tsp sea salt
0.13 tsp black pepper
1 tsp white vinegar
PREPARATION
Whisk the Greek yogurt, melted ghee, lemon juice, Dijon mustard, turmeric, and cayenne pepper in a small bowl until the sauce is smooth and creamy.
Heat a non-stick skillet over medium-high heat and sear the Canadian bacon slices for 2 minutes per side until the edges are golden and crisp.
Toast the English muffin half in a toaster or under a broiler until it reaches a perfect crunchy texture.
Bring a small pot of water to a gentle simmer, add the white vinegar, and carefully crack the eggs into the water to poach for 3 minutes until the whites are set.
Place the toasted English muffin on a plate, layer with the seared Canadian bacon, and carefully top with the poached eggs.
Drizzle the zesty yogurt hollandaise generously over the eggs and finish with a sprinkle of sea salt and black pepper.