Name: Creamy Hollandaise Poached Eggs Benedict
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 slice sprouted grain bread; 4 oz Canadian bacon; 2 large eggs; 0.25 cup nonfat Greek yogurt; 1 tsp lemon juice; 1 tsp Dijon mustard; 0.5 tsp ghee; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp smoked paprika; 1 tsp white vinegar

Creamy Hollandaise Poached Eggs Benedict

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 Eggs Benedict

Poached eggs nestled atop savory Canadian bacon and toasted sprouted bread, finished with a velvety, lemon-infused Greek yogurt hollandaise sauce.

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NUTRITION

Protein

53.7g

Fat

23.3g

Carbs

22.5g

SERVINGS

1 serving

INGREDIENTS

1 slice sprouted grain bread

4 oz Canadian bacon

2 large eggs

0.25 cup nonfat Greek yogurt

1 tsp lemon juice

1 tsp Dijon mustard

0.5 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 tsp white vinegar

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PREPARATION

1
In a small bowl, whisk the nonfat Greek yogurt, lemon juice, Dijon mustard, and melted ghee until the sauce is smooth and creamy.
2
Toast the sprouted grain bread until it is golden brown and crisp to the touch.
3
Sear the Canadian bacon slices in a non-stick skillet over medium heat for about 2 minutes per side until heated through.
4
Bring a medium pot of water to a gentle simmer, add the white vinegar, and carefully poach the eggs for 3 minutes for a runny yolk.
5
Place the seared Canadian bacon onto the toasted bread, carefully top with the poached eggs, and generously drizzle with the yogurt hollandaise.
6
Season the dish with sea salt, black pepper, and a light dusting of smoked paprika before serving immediately.