Name: Classic Eggs Benedict with Hollandaise
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 whole whole wheat English muffin; 4 slice Canadian bacon; 2 large eggs; 0.25 cup plain nonfat Greek yogurt; 1 large egg yolk; 1 tsp ghee; 1 tsp lemon juice; 0.13 tsp sea salt; 0.13 tsp black pepper; 1 pinch cayenne 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 on savory Canadian bacon and toasted whole wheat muffins, drizzled with a velvety, lemon-infused Greek yogurt hollandaise.

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NUTRITION

Protein

42.6g

Fat

24.7g

Carbs

31.7g

SERVINGS

1 serving

INGREDIENTS

1 whole whole wheat English muffin

4 slice Canadian bacon

2 large eggs

0.25 cup plain nonfat Greek yogurt

1 large egg yolk

1 tsp ghee

1 tsp lemon juice

0.13 tsp sea salt

0.13 tsp black pepper

1 pinch cayenne pepper

1 tsp white vinegar

1 tsp fresh chives

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PREPARATION

1
Whisk the Greek yogurt, one egg yolk, lemon juice, and melted ghee in a small heat-safe bowl over a pot of simmering water until the sauce thickens.
2
Season the hollandaise with sea salt, black pepper, and a pinch of cayenne, then remove from heat and keep warm.
3
Bring a separate pot of water to a gentle simmer with the white vinegar and poach the two whole eggs for 3 minutes until the whites are set but yolks remain runny.
4
Lightly brown the Canadian bacon slices in a skillet over medium heat for 1-2 minutes per side until the edges are slightly crisp.
5
Toast the split whole wheat English muffin halves until they are golden brown.
6
Place two slices of Canadian bacon on each muffin half, top each with a poached egg, and generously spoon over the velvety hollandaise sauce.
7
Garnish with freshly chopped chives and serve immediately.