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; 6 oz Canadian bacon; 0.5 whole whole wheat English muffin; 2 tbsp nonfat Greek yogurt; 1 tsp lemon juice; 0.25 tsp Dijon mustard; 0.13 tsp ground turmeric; 1 tsp white vinegar; 0.25 tsp sea salt; 0.25 tsp black pepper; 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 and savory Canadian bacon layered on a toasted muffin, finished with a velvety, protein-packed citrus hollandaise.

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NUTRITION

Protein

51.7g

Fat

26g

Carbs

32.5g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

6 oz Canadian bacon

0.5 whole whole wheat English muffin

2 tbsp nonfat Greek yogurt

1 tsp lemon juice

0.25 tsp Dijon mustard

0.13 tsp ground turmeric

1 tsp white vinegar

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

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PREPARATION

1
Fill a medium saucepan with water and add the white vinegar; bring to a gentle simmer over medium heat.
2
Place the Canadian bacon in a non-stick skillet over medium-high heat and sear for 2 minutes per side until browned.
3
Toast the whole wheat English muffin half until golden and crisp.
4
In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, turmeric, sea salt, and black pepper until the sauce is smooth and velvety.
5
Crack each egg into a small ramekin, then gently drop them into the simmering water; poach for 3 minutes until the whites are set but the yolks remain runny.
6
Place the toasted muffin on a plate, layer with the seared Canadian bacon, and top with the poached eggs.
7
Drizzle the yogurt hollandaise over the eggs and garnish with fresh chives before serving.