Name: Classic Eggs Benedict with Hollandaise
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 whole Whole wheat English muffin; 4 oz Canadian bacon; 2 large Eggs; 0 large Egg yolk; 0 tbsp Ghee; 0.25 cup Non-fat Greek yogurt; 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 lean Canadian bacon and toasted whole-grain muffins, finished with a velvety lemon-infused Greek yogurt hollandaise.

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NUTRITION

Protein

51.5g

Fat

19.7g

Carbs

20.7g

SERVINGS

1 serving

INGREDIENTS

0.5 whole Whole wheat English muffin

4 oz Canadian bacon

2 large Eggs

0 large Egg yolk

0 tbsp Ghee

0.25 cup Non-fat Greek yogurt

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
Create the clean hollandaise by whisking the egg yolk, Greek yogurt, and lemon juice in a heat-proof bowl over a pot of simmering water.
2
Slowly whisk the melted ghee into the yogurt mixture until the sauce is thick and glossy, then season with a pinch of sea salt.
3
Split the English muffin and toast until the edges are golden and crisp.
4
Warm the Canadian bacon in a skillet over medium heat for 1 minute per side.
5
Poach the eggs in simmering water with the white vinegar for 3 minutes, ensuring the whites are opaque but the center remains soft.
6
Assemble by placing two slices of bacon on each muffin half, topping with a poached egg, and spooning the warm sauce over the top.
7
Garnish with fresh chives and cracked black pepper before serving immediately.