Signature Eggs Benedict

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

Signature Eggs Benedict

YOUR SOLIN GENERATED RECIPE

Signature Eggs Benedict

Poached eggs and savory Canadian bacon layered on toasted whole-grain muffins, finished with a velvety, lemon-kissed hollandaise sauce.

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NUTRITION

563kcal
Protein
49.5g
Fat
27.7g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

1 whole whole-grain English muffin

4 oz Canadian bacon

2 large eggs

1 large egg yolk

1 tsp ghee

1 tsp lemon juice

0.13 tsp sea salt

0.13 tsp cayenne pepper

1 tsp white vinegar

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PREPARATION

  • 1

    Fill a medium saucepan with water and 1 tsp white vinegar, bringing it to a gentle simmer.

  • 2

    Toast the split whole-grain English muffin until golden and crisp.

  • 3

    In a small skillet, lightly brown the Canadian bacon over medium heat for 2 minutes per side.

  • 4

    Create the hollandaise by whisking the egg yolk, lemon juice, sea salt, and cayenne in a heat-proof bowl over simmering water until thickened, then slowly whisk in the melted ghee.

  • 5

    Carefully crack the eggs into the simmering water and poach for 3 minutes until the whites are set but the yolks remain runny.

  • 6

    Place two slices of bacon on each muffin half, top with a poached egg, and drizzle with the velvety hollandaise.

Signature Eggs Benedict

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

Signature Eggs Benedict

YOUR SOLIN GENERATED RECIPE

Signature Eggs Benedict

Poached eggs and savory Canadian bacon layered on toasted whole-grain muffins, finished with a velvety, lemon-kissed hollandaise sauce.

NUTRITION

563kcal
Protein
49.5g
Fat
27.7g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

1 whole whole-grain English muffin

4 oz Canadian bacon

2 large eggs

1 large egg yolk

1 tsp ghee

1 tsp lemon juice

0.13 tsp sea salt

0.13 tsp cayenne pepper

1 tsp white vinegar

PREPARATION

  • 1

    Fill a medium saucepan with water and 1 tsp white vinegar, bringing it to a gentle simmer.

  • 2

    Toast the split whole-grain English muffin until golden and crisp.

  • 3

    In a small skillet, lightly brown the Canadian bacon over medium heat for 2 minutes per side.

  • 4

    Create the hollandaise by whisking the egg yolk, lemon juice, sea salt, and cayenne in a heat-proof bowl over simmering water until thickened, then slowly whisk in the melted ghee.

  • 5

    Carefully crack the eggs into the simmering water and poach for 3 minutes until the whites are set but the yolks remain runny.

  • 6

    Place two slices of bacon on each muffin half, top with a poached egg, and drizzle with the velvety hollandaise.