Name: Classic Eggs Benedict with Hollandaise
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 3.5 oz Canadian bacon; 1 whole sprouted grain English muffin; 1 large egg yolk; 0.5 tbsp ghee; 1 tsp lemon juice; 0.13 tsp sea salt; 0.13 tsp cayenne pepper; 1 tsp white vinegar; 1 tbsp 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 served over toasted sprouted muffins and savory Canadian bacon, topped with a velvety, lemon-infused ghee hollandaise.

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NUTRITION

Protein

49.0g

Fat

28.3g

Carbs

30.4g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

3.5 oz Canadian bacon

1 whole sprouted grain English muffin

1 large egg yolk

0.5 tbsp ghee

1 tsp lemon juice

0.13 tsp sea salt

0.13 tsp cayenne pepper

1 tsp white vinegar

1 tbsp fresh chives

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PREPARATION

1
Fill a medium saucepan with water and add the white vinegar; bring to a gentle simmer.
2
Whisk the egg yolk and lemon juice in a small bowl over a pot of simmering water until thickened.
3
Slowly drizzle the melted ghee into the yolk mixture while whisking constantly until a velvety sauce forms; season with sea salt and cayenne.
4
Crack the eggs into individual ramekins, swirl the simmering water, and gently drop the eggs in to poach for 3 minutes.
5
Toast the sprouted grain English muffin halves and lightly sear the Canadian bacon in a pan until warm.
6
Place the bacon slices evenly on each muffin half, top with a poached egg, and drizzle with the warm hollandaise.
7
Garnish with freshly chopped chives and serve immediately.