YOUR SOLIN GENERATED RECIPE
Creamy Hollandaise Eggs Benedict
Poached eggs nestled on savory Canadian bacon and toasted whole wheat muffins, drizzled with a velvety, protein-packed Greek yogurt hollandaise sauce.
INGREDIENTS
2 large eggs
4 oz Canadian bacon
1 whole Whole wheat English muffin
0.25 cup Non-fat Greek yogurt
1 large egg yolk
1 tsp lemon juice
0.13 tsp sea salt
0.13 tsp black pepper
0.13 tsp cayenne pepper
1 tsp white vinegar
1 tbsp fresh chives
PREPARATION
Prepare the hollandaise by whisking the egg yolk, Greek yogurt, lemon juice, sea salt, and cayenne pepper in a small heat-proof bowl.
Place the bowl over a small pot of simmering water (double boiler method) and whisk constantly for 3-5 minutes until the sauce is thickened and warm, then remove from heat.
In a medium skillet over medium heat, lightly sear the Canadian bacon slices for 1-2 minutes per side until golden brown and heated through.
Split the whole wheat English muffin and toast until the edges are crisp and golden.
Bring a medium pot of water to a very gentle simmer and stir in the white vinegar.
Crack each egg into a small ramekin, create a gentle whirlpool in the water, and slide the eggs in, poaching for 3 minutes for a perfectly runny yolk.
Assemble by placing two slices of Canadian bacon on each muffin half, topping with a poached egg, and spooning the warm yogurt hollandaise over the top.
Garnish with fresh chives and a final crack of black pepper before serving immediately.