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; 3 oz Canadian bacon; 1 whole Whole-wheat English muffin; 1 large egg yolk; 0.5 tbsp Ghee; 1 tbsp Plain Greek yogurt; 1 tsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp White vinegar; 0.13 tsp Cayenne pepper

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 on savory Canadian bacon and toasted muffins, draped in a velvety hollandaise sauce finished with a bright squeeze of lemon.

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NUTRITION

Protein

43.2g

Fat

29.5g

Carbs

31.8g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

3 oz Canadian bacon

1 whole Whole-wheat English muffin

1 large egg yolk

0.5 tbsp Ghee

1 tbsp Plain Greek yogurt

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp White vinegar

0.13 tsp Cayenne pepper

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PREPARATION

1
Fill a large saucepan with water and add the vinegar; bring to a gentle simmer.
2
Toast the split English muffin until golden brown and crisp.
3
Heat the Canadian bacon in a skillet over medium heat until warmed through and slightly browned.
4
Whisk the egg yolk, lemon juice, and Greek yogurt in a small heat-proof bowl until smooth.
5
Place the bowl over a pot of simmering water as a double boiler and slowly whisk in the melted ghee until the sauce thickens.
6
Season the sauce with sea salt and a pinch of cayenne pepper, then keep warm.
7
Crack eggs into individual ramekins, then gently slide them into the simmering water to poach for 3 minutes.
8
Layer the toasted muffin halves with Canadian bacon and the poached eggs.
9
Spoon the velvety hollandaise over the eggs and finish with black pepper.