Name: Classic Eggs Benedict with Hollandaise
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 4 oz Canadian bacon; 0.5 whole whole wheat English muffin; 2 tbsp plain Greek yogurt; 1 tsp lemon juice; 0.25 tsp Dijon mustard; 0.13 tsp turmeric; 1 pinch sea salt; 1 pinch 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 on savory Canadian bacon and a toasted muffin, finished with a velvety, lemon-kissed yogurt hollandaise for a bright morning bite.

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NUTRITION

Protein

54.9g

Fat

26.1g

Carbs

33.3g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

4 oz Canadian bacon

0.5 whole whole wheat English muffin

2 tbsp plain Greek yogurt

1 tsp lemon juice

0.25 tsp Dijon mustard

0.13 tsp turmeric

1 pinch sea salt

1 pinch black pepper

1 tsp white vinegar

1 tsp fresh chives

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PREPARATION

1
In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, and turmeric until smooth, then warm gently over low heat without boiling.
2
Heat a non-stick skillet over medium-high heat and sear the Canadian bacon slices for 2 minutes per side until they are golden and fragrant.
3
Toast the whole wheat English muffin half until it is crisp and lightly browned.
4
Fill a saucepan with water and white vinegar, bring to a light simmer, and carefully poach the eggs for 3 to 4 minutes until the whites are set.
5
Layer the seared Canadian bacon onto the toasted muffin half and carefully place the poached eggs on top using a slotted spoon.
6
Drizzle the warm yogurt hollandaise over the eggs and garnish with fresh chives, sea salt, and black pepper before serving immediately.