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; 4 oz Canadian bacon; 1 slice sprouted grain bread; 0.25 cup non-fat Greek yogurt; 1 tsp Dijon mustard; 1 tsp lemon juice; 0.13 tsp turmeric; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp chives; 1 cup baby spinach; 1 tsp white vinegar

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 bread with a velvety, protein-packed yogurt Hollandaise and tender wilted spinach.

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NUTRITION

Protein

47.9g

Fat

20.2g

Carbs

23.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

4 oz Canadian bacon

1 slice sprouted grain bread

0.25 cup non-fat Greek yogurt

1 tsp Dijon mustard

1 tsp lemon juice

0.13 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp chives

1 cup baby spinach

1 tsp white vinegar

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PREPARATION

1
Toast the sprouted grain bread until golden brown.
2
Sauté the Canadian bacon in a non-stick skillet over medium heat for 2 minutes per side.
3
Whisk the Greek yogurt, mustard, lemon juice, turmeric, salt, and pepper in a small bowl until smooth to create the sauce.
4
Bring a pot of water to a gentle simmer, add vinegar, and poach the eggs for 3 minutes until the whites are set.
5
Briefly wilt the baby spinach in the same skillet used for the bacon until just tender.
6
Assemble by placing the wilted spinach and bacon on the toast, then topping with the poached eggs.
7
Spoon the velvety yogurt sauce over the eggs and garnish with fresh chopped chives.