YOUR SOLIN GENERATED RECIPE
Classic Eggs Benedict with Hollandaise
Poached eggs and lean Canadian bacon layered on a toasted whole grain muffin, topped with a velvety, protein-rich Greek yogurt hollandaise sauce.
INGREDIENTS
2 large eggs
3 oz Canadian bacon
0.5 whole whole grain English muffin
0.25 cup plain non-fat Greek yogurt
1 large egg yolk
1 tsp lemon juice
0.25 tsp Dijon mustard
0.13 tsp sea salt
0.13 tsp black pepper
1 tsp fresh chives
1 tsp white vinegar
PREPARATION
Prepare the hollandaise by whisking the Greek yogurt, egg yolk, lemon juice, and Dijon mustard in a small heat-proof bowl.
Place the bowl over a small pot of simmering water (double boiler method) and whisk constantly until the sauce is thickened and velvety, then season with sea salt.
Split and toast the whole grain English muffin until the edges are golden and crisp.
Heat a non-stick skillet over medium-high heat and sear the Canadian bacon slices for 1-2 minutes per side until warmed through.
Fill a medium saucepan with water and the white vinegar, bringing it to a very gentle simmer.
Crack each egg into a small ramekin, create a gentle whirlpool in the water, and slide the eggs in to poach for 3 minutes for a runny yolk.
Assemble by placing the toasted muffin halves on a plate, layering with the Canadian bacon and the poached eggs.
Spoon the warm yogurt hollandaise over the eggs and garnish with fresh chives and black pepper.