Classic Eggs Benedict with Hollandaise

This is an example of a meal that Solin would create to include in your personalized meal plan.

Classic Eggs Benedict with Hollandaise

YOUR SOLIN GENERATED RECIPE

Classic Eggs Benedict with Hollandaise

Poached eggs nestled on savory Canadian bacon and toasted English muffins, finished with a velvety, protein-rich Greek yogurt hollandaise sauce.

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NUTRITION

547kcal
Protein
42.9g
Fat
28.6g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

1 whole Whole-wheat English muffin

4 slices Canadian bacon

2 large Eggs

1 large Egg yolk

0.25 cup Plain Greek yogurt

1 tsp Ghee

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Smoked paprika

1 tsp White vinegar

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PREPARATION

  • 1

    Fill a medium saucepan with water and add the white vinegar, then bring to a very gentle simmer.

  • 2

    In a small heat-safe bowl, whisk together the egg yolk, Greek yogurt, lemon juice, and melted ghee until completely smooth.

  • 3

    Place the sauce bowl over the pot of simmering water to create a double boiler and whisk constantly for 2-3 minutes until the sauce is warm and slightly thickened.

  • 4

    Split and toast the whole-wheat English muffin halves until they are golden and crisp.

  • 5

    In a separate skillet over medium heat, lightly sear the Canadian bacon slices for about 1 minute per side until heated through.

  • 6

    Crack the whole eggs into individual ramekins, create a gentle vortex in the simmering water, and drop the eggs in to poach for 3 minutes.

  • 7

    Layer two slices of Canadian bacon on each toasted muffin half and carefully top each with a poached egg.

  • 8

    Drizzle the warm yogurt hollandaise over the eggs and finish with sea salt, black pepper, and a light dusting of smoked paprika.

Classic Eggs Benedict with Hollandaise

This is an example of a meal that Solin would create to include in your personalized meal plan.

Classic Eggs Benedict with Hollandaise

YOUR SOLIN GENERATED RECIPE

Classic Eggs Benedict with Hollandaise

Poached eggs nestled on savory Canadian bacon and toasted English muffins, finished with a velvety, protein-rich Greek yogurt hollandaise sauce.

NUTRITION

547kcal
Protein
42.9g
Fat
28.6g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

1 whole Whole-wheat English muffin

4 slices Canadian bacon

2 large Eggs

1 large Egg yolk

0.25 cup Plain Greek yogurt

1 tsp Ghee

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Smoked paprika

1 tsp White vinegar

PREPARATION

  • 1

    Fill a medium saucepan with water and add the white vinegar, then bring to a very gentle simmer.

  • 2

    In a small heat-safe bowl, whisk together the egg yolk, Greek yogurt, lemon juice, and melted ghee until completely smooth.

  • 3

    Place the sauce bowl over the pot of simmering water to create a double boiler and whisk constantly for 2-3 minutes until the sauce is warm and slightly thickened.

  • 4

    Split and toast the whole-wheat English muffin halves until they are golden and crisp.

  • 5

    In a separate skillet over medium heat, lightly sear the Canadian bacon slices for about 1 minute per side until heated through.

  • 6

    Crack the whole eggs into individual ramekins, create a gentle vortex in the simmering water, and drop the eggs in to poach for 3 minutes.

  • 7

    Layer two slices of Canadian bacon on each toasted muffin half and carefully top each with a poached egg.

  • 8

    Drizzle the warm yogurt hollandaise over the eggs and finish with sea salt, black pepper, and a light dusting of smoked paprika.