YOUR SOLIN GENERATED RECIPE
Creamy Classic Eggs Benedict with Zesty Hollandaise
Poached eggs and savory Canadian bacon rest on toasted sourdough, finished with a velvety, lemon-infused Greek yogurt hollandaise that adds a bright, zesty kick.
INGREDIENTS
2 large eggs
5 oz Canadian bacon
1 slice whole-wheat sourdough bread
0.25 cup plain Greek yogurt
1 tsp lemon juice
0.5 tsp Dijon mustard
0.13 tsp sea salt
0.13 tsp black pepper
0.13 tsp cayenne pepper
1 tsp white vinegar
1 tsp fresh chives
PREPARATION
Bring a medium pot of water to a gentle simmer and stir in the white vinegar.
In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, sea salt, black pepper, and cayenne pepper until smooth.
Gently warm the yogurt mixture in a small saucepan over very low heat for 1-2 minutes, being careful not to let it boil.
Heat a non-stick skillet over medium-high heat and sear the Canadian bacon for 1-2 minutes per side until golden and warm.
Crack each egg into a small ramekin, create a gentle whirlpool in the simmering water, and carefully drop the eggs in to poach for 3 minutes.
Toast the sourdough bread until crisp and place it on a serving plate.
Layer the seared Canadian bacon onto the toast, followed by the poached eggs.
Drizzle the warm zesty hollandaise over the eggs and garnish with freshly chopped chives.