Name: Creamy Classic Eggs Benedict with Zesty Hollandaise
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 1 whole whole wheat English muffin; 4 slices Canadian bacon; 0.25 cup plain non-fat Greek yogurt; 1 large egg yolk; 1 tsp ghee; 1 tsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp cayenne pepper; 1 tsp fresh chives

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 and savory Canadian bacon layered on toasted whole wheat muffins, topped with a velvety, lemon-infused Greek yogurt hollandaise.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

43.4g

Fat

25.0g

Carbs

32.4g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 whole whole wheat English muffin

4 slices Canadian bacon

0.25 cup plain non-fat Greek yogurt

1 large egg yolk

1 tsp ghee

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp cayenne pepper

1 tsp fresh chives

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Fill a medium saucepan with water and a splash of vinegar then bring to a gentle simmer.
2
Whisk the Greek yogurt, egg yolk, melted ghee, lemon juice, salt, and cayenne in a heat-proof bowl over a pot of simmering water until thickened and velvety.
3
Toast the English muffin halves until golden brown and slightly crisp.
4
In a small skillet, lightly sear the Canadian bacon slices over medium heat until warmed through.
5
Carefully crack eggs into the simmering water and poach for three minutes until whites are set but yolks remain runny.
6
Place two slices of bacon on each muffin half, top with a poached egg, and drizzle generously with the zesty hollandaise.
7
Garnish with freshly cracked black pepper and finely chopped chives before serving.