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 plain Greek yogurt; 1 tsp ghee; 1 tsp lemon juice; 0.25 tsp Dijon mustard; 0.13 tsp ground turmeric; 0.13 tsp sea salt; 0.13 tsp black pepper; 1 tsp fresh chives; 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 nestled atop savory Canadian bacon and toasted muffins, finished with a velvety, lemon-infused yogurt hollandaise.

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NUTRITION

Protein

52.9g

Fat

22.3g

Carbs

33.9g

SERVINGS

1 serving

INGREDIENTS

1 whole whole wheat English muffin

4 oz Canadian bacon

2 large eggs

0.25 cup nonfat plain Greek yogurt

1 tsp ghee

1 tsp lemon juice

0.25 tsp Dijon mustard

0.13 tsp ground turmeric

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp fresh chives

1 tsp white vinegar

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PREPARATION

1
Whisk the yogurt, melted ghee, lemon juice, Dijon mustard, turmeric, salt, and pepper in a small bowl until smooth and warm it slightly over a water bath.
2
Toast the English muffin halves until golden brown and set aside.
3
Heat a skillet over medium-high heat and sear the Canadian bacon for 1-2 minutes per side until slightly crispy.
4
Fill a medium saucepan with water and the vinegar, bring to a gentle simmer, and poach the eggs for 3 minutes until the whites are set but the yolks remain runny.
5
Place the toasted muffin halves on a plate, top each with the Canadian bacon and one poached egg.
6
Spoon the zesty yogurt hollandaise over the eggs and garnish with fresh chives before serving.