YOUR SOLIN GENERATED RECIPE
Golden Poached Eggs Benedict with Creamy Hollandaise
Silky poached eggs and savory Canadian bacon layered over a toasted whole-grain muffin, finished with a bright, velvety Greek yogurt hollandaise sauce.
INGREDIENTS
2 large eggs
4 oz Canadian bacon
0.5 whole whole-grain English muffin
0.25 cup plain Greek yogurt
0.25 tbsp ghee
1 tsp lemon juice
0.25 tsp Dijon mustard
0.25 tsp turmeric
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh chives
PREPARATION
In a small bowl, whisk together the Greek yogurt, melted ghee, lemon juice, Dijon mustard, and turmeric until smooth to create the golden hollandaise.
Bring a medium pot of water to a gentle simmer and add a splash of vinegar if desired.
Carefully crack each egg into a small ramekin, then slide them into the simmering water, poaching for 3 minutes until the whites are set but the yolks remain runny.
While eggs poach, toast the whole-grain English muffin halves until golden brown and lightly sear the Canadian bacon in a dry skillet over medium heat.
Place two slices of Canadian bacon on each toasted muffin half.
Use a slotted spoon to lift the poached eggs from the water, patting them dry with a paper towel before placing one on each muffin half.
Drizzle the creamy golden hollandaise over the eggs and season with sea salt and black pepper.
Garnish with freshly chopped chives and serve immediately.