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 English muffin; 4 slices Canadian bacon; 2 large eggs; 0.25 cup plain Greek yogurt; 1 large egg yolk; 1 tsp lemon juice; 0.25 tsp Dijon mustard; 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 on toasted whole-grain muffins and lean Canadian bacon, finished with a velvety, lemon-infused yogurt hollandaise sauce.

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NUTRITION

Protein

42.6g

Fat

23.4g

Carbs

35.9g

SERVINGS

1 serving

INGREDIENTS

1 whole English muffin

4 slices Canadian bacon

2 large eggs

0.25 cup plain Greek yogurt

1 large egg yolk

1 tsp lemon juice

0.25 tsp Dijon mustard

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp fresh chives

1 tsp white vinegar

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PREPARATION

1
Prepare the hollandaise by whisking Greek yogurt, egg yolk, lemon juice, and Dijon in a heat-safe bowl over simmering water until thickened and velvety.
2
Season the sauce with sea salt and black pepper, then keep warm on low heat.
3
Fill a medium saucepan with water and vinegar, bringing it to a gentle simmer.
4
Crack eggs into individual ramekins, then carefully slide them into the simmering water to poach for 3 minutes.
5
While eggs poach, lightly toast the English muffin halves and warm the Canadian bacon in a dry skillet over medium heat.
6
Place two slices of Canadian bacon on each muffin half, top with a poached egg, and drizzle with the warm hollandaise.
7
Garnish with fresh chopped chives and serve immediately.