Name: Classic Eggs Benedict with Hollandaise
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 5 oz Canadian bacon; 0.25 whole whole-wheat English muffin; 1 large egg yolk; 0 tbsp ghee; 1 tsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp white vinegar; 1 tsp fresh chives

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

YOUR SOLIN GENERATED RECIPE

Classic Eggs Benedict with Hollandaise

Poached eggs nestled atop savory Canadian bacon and a toasted whole-grain muffin, finished with a velvety, lemon-infused Hollandaise sauce.

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NUTRITION

Protein

50.3g

Fat

27.2g

Carbs

18.0g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

5 oz Canadian bacon

0.25 whole whole-wheat English muffin

1 large egg yolk

0 tbsp ghee

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp white vinegar

1 tsp fresh chives

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PREPARATION

1
Whisk egg yolk and lemon juice in a small heat-proof bowl until thickened.
2
Slowly whisk in melted ghee over a double boiler until the sauce is creamy and emulsified.
3
Season sauce with sea salt and black pepper, then keep warm.
4
Bring a pot of water to a gentle simmer with white vinegar.
5
Crack eggs into individual ramekins and gently slide into simmering water for 3 minutes.
6
Lightly sear Canadian bacon in a skillet until golden brown.
7
Toast the whole-wheat English muffin half until crisp.
8
Layer the bacon on the muffin, top with poached eggs, and drizzle with the velvety Hollandaise.
9
Garnish with freshly chopped chives.