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; 4 oz Canadian bacon; 0.5 whole whole-grain English muffin; 1 large egg yolk; 0.25 cup plain nonfat Greek yogurt; 0.5 tsp ghee; 1 tsp lemon juice; 0.25 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 lean Canadian bacon on a toasted whole grain muffin with a velvety Greek yogurt hollandaise.

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NUTRITION

Protein

47.3g

Fat

27.8g

Carbs

20.8g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

4 oz Canadian bacon

0.5 whole whole-grain English muffin

1 large egg yolk

0.25 cup plain nonfat Greek yogurt

0.5 tsp ghee

1 tsp lemon juice

0.25 tsp sea salt

0.13 tsp cayenne pepper

1 tsp white vinegar

1 tbsp fresh chives

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PREPARATION

1
In a small bowl, whisk together the egg yolk, Greek yogurt, melted ghee, lemon juice, sea salt, and cayenne until smooth.
2
Place the sauce bowl over a pot of simmering water and whisk constantly for 2-3 minutes until thickened and warm to create a clean hollandaise.
3
Heat a skillet over medium heat and lightly sear the Canadian bacon slices for 1 minute per side until heated through.
4
Toast the split English muffin until golden brown and set aside on a plate.
5
Fill a medium saucepan with water and the white vinegar, bringing it to a gentle simmer.
6
Crack the whole eggs into the simmering water and poach for 3 minutes until the whites are set but the yolks remain runny.
7
Place two slices of Canadian bacon on each muffin half, top with a poached egg, and drizzle generously with the warm sauce.
8
Garnish with chopped fresh chives and serve immediately.