Name: Creamy Hollandaise Poached Eggs Benedict
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 whole Whole-wheat English muffin; 2 large Eggs; 2 oz Canadian bacon; 0.5 cup Non-fat Greek yogurt; 1 tsp Lemon juice; 0.25 tsp Dijon mustard; 0.13 tsp Ground turmeric; 0.13 tsp Sea salt; 0.13 tsp Black pepper; 1 tsp White vinegar; 1 tsp Fresh chives

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 and savory Canadian bacon layered on a toasted whole-wheat muffin, finished with a velvety lemon-yogurt hollandaise that adds a bright, zesty tang to every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

53.7g

Fat

16.1g

Carbs

37.9g

SERVINGS

1 serving

INGREDIENTS

1 whole Whole-wheat English muffin

2 large Eggs

2 oz Canadian bacon

0.5 cup Non-fat Greek yogurt

1 tsp Lemon juice

0.25 tsp Dijon mustard

0.13 tsp Ground turmeric

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tsp White vinegar

1 tsp Fresh chives

Try 7 days free, then $12.99 / mo.

PREPARATION

1
In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, turmeric, sea salt, and black pepper until smooth to create the sauce.
2
Gently warm the yogurt sauce in a small saucepan over very low heat, stirring constantly so it does not curdle, then set aside.
3
Fill a medium saucepan with water and the white vinegar, bringing it to a gentle simmer.
4
Crack each egg into a small ramekin, swirl the simmering water to create a vortex, and gently drop the eggs in to poach for 3 minutes.
5
While eggs poach, toast the split English muffin and lightly sear the Canadian bacon in a dry skillet until warmed through.
6
Place two bacon slices on each muffin half, top with a poached egg, and drizzle generously with the warm hollandaise sauce.
7
Garnish with fresh chives and serve immediately.