Name: Creamy Hollandaise Poached Egg Benedict
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 whole sprouted grain English muffin; 4 oz Canadian bacon; 2 large eggs; 0.25 cup nonfat Greek yogurt; 1 tsp Dijon mustard; 1 tsp lemon juice; 0.13 tsp ground turmeric; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp white vinegar

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 Egg Benedict

Poached eggs and lean Canadian bacon served over a toasted sprouted grain muffin, drizzled with a velvety Greek yogurt hollandaise sauce.

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NUTRITION

Protein

54.5g

Fat

18.3g

Carbs

33.8g

SERVINGS

1 serving

INGREDIENTS

1 whole sprouted grain English muffin

4 oz Canadian bacon

2 large eggs

0.25 cup nonfat Greek yogurt

1 tsp Dijon mustard

1 tsp lemon juice

0.13 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp white vinegar

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PREPARATION

1
Split the sprouted grain English muffin and toast until golden brown.
2
In a small skillet over medium heat, lightly sear the Canadian bacon slices for 1-2 minutes per side until warmed through.
3
Fill a medium saucepan with water and the white vinegar, bringing it to a very gentle simmer.
4
Carefully crack each egg into a small ramekin, then slide them into the simmering water to poach for 3 minutes until the whites are set but yolks remain runny.
5
While eggs poach, whisk together the Greek yogurt, Dijon mustard, lemon juice, turmeric, sea salt, and black pepper in a small bowl until smooth.
6
Place two slices of Canadian bacon on each toasted muffin half.
7
Use a slotted spoon to remove the poached eggs from the water, blotting them gently on a paper towel before placing them on top of the bacon.
8
Spoon the prepared yogurt hollandaise over the eggs and serve immediately.