YOUR SOLIN GENERATED RECIPE
Classic Eggs Benedict with Hollandaise
Tender poached eggs and lean Canadian bacon layered over a toasted sprouted muffin, finished with a velvety, lemon-infused Greek yogurt hollandaise.
INGREDIENTS
2 large eggs
3 oz Canadian bacon
0.5 whole sprouted English muffin
0.25 cup nonfat Greek yogurt
0.25 tsp ghee
1 tsp lemon juice
1 tsp white vinegar
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp smoked paprika
PREPARATION
Fill a medium saucepan with water and add the white vinegar; bring to a gentle simmer over medium heat.
Carefully crack each egg into a small ramekin, then slide them into the simmering water one at a time.
Poach the eggs for 3 to 4 minutes until the whites are set but the yolks remain runny, then remove with a slotted spoon and drain on a paper towel.
While eggs poach, heat a skillet over medium-high heat and sear the Canadian bacon for 2 minutes per side until lightly browned.
Toast the sprouted English muffin half until golden and crisp.
In a small bowl, whisk together the Greek yogurt, melted ghee, lemon juice, sea salt, and black pepper until the sauce is smooth and creamy.
Place the toasted muffin on a plate, top with the seared Canadian bacon slices, and carefully place the poached eggs on top.
Drizzle the yogurt hollandaise over the eggs and garnish with a dusting of smoked paprika.