YOUR SOLIN GENERATED RECIPE
Creamy Hollandaise Poached Eggs Benedict
Poached eggs nestled on savory Canadian bacon and wilted spinach, topped with a velvety Greek yogurt hollandaise that adds a bright, zesty finish to every bite.
INGREDIENTS
1 whole whole wheat English muffin
2 oz Canadian bacon
2 large eggs
0.5 cup nonfat Greek yogurt
0.5 tsp ghee
1 tsp lemon juice
0.25 tsp turmeric
0.25 tsp sea salt
0.25 tsp black pepper
1 cup baby spinach
1 tsp white vinegar
PREPARATION
Whisk the Greek yogurt, melted ghee, lemon juice, and turmeric in a small heat-proof bowl until smooth.
Set the bowl over a pot of simmering water and stir constantly until the sauce is warm and creamy.
Heat a skillet over medium heat and sear the Canadian bacon slices for 2 minutes per side until the edges are golden and crisp.
Remove the bacon and add the baby spinach to the same pan with a tablespoon of water, sautéing until just wilted.
Fill a large saucepan with water and the white vinegar, bringing it to a gentle simmer.
Crack each egg into a small ramekin, then carefully slide them into the simmering water to poach for 3 minutes until the whites are opaque.
Toast the split English muffin until the edges are crunchy and brown.
Assemble by placing two bacon slices and a pile of spinach on each muffin half, topping each with a poached egg.
Drizzle the warm yogurt hollandaise over the eggs and season with sea salt and black pepper.