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; 5 oz Canadian bacon; 2 large Eggs; 0 large Egg yolk; 0.25 tbsp Ghee; 1 tsp Lemon juice; 0.06 tsp Cayenne pepper; 0.12 tsp Sea salt; 0.12 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 a toasted muffin, finished with a velvety, lemon-infused hollandaise sauce that melts beautifully over the plate.

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NUTRITION

Protein

46.1g

Fat

27.1g

Carbs

16.9g

SERVINGS

1 serving

INGREDIENTS

0.5 whole Whole wheat English muffin

5 oz Canadian bacon

2 large Eggs

0 large Egg yolk

0.25 tbsp Ghee

1 tsp Lemon juice

0.06 tsp Cayenne pepper

0.12 tsp Sea salt

0.12 tsp Black pepper

1 tsp White vinegar

1 tsp Fresh chives

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PREPARATION

1
Fill a medium saucepan with water and add the white vinegar; bring to a gentle simmer over medium heat.
2
Toast the whole wheat English muffin half until it is golden and crisp.
3
In a small skillet, sear the Canadian bacon slices for 1-2 minutes per side until heated through and slightly browned.
4
To make the hollandaise, whisk the egg yolk, lemon juice, and cayenne pepper in a small glass bowl.
5
Place the bowl over a pot of barely simmering water and slowly whisk in the melted ghee until the sauce is thick and glossy.
6
Carefully crack each egg into a small ramekin, then slide them into the simmering water; poach for 3 minutes until the whites are opaque.
7
Place the toasted muffin on a plate, layer with the Canadian bacon, then top with the poached eggs.
8
Drizzle the warm hollandaise over the eggs and garnish with fresh chives, sea salt, and black pepper.