Name: Classic Eggs Benedict with Hollandaise
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 whole whole wheat English muffin; 5 oz Canadian bacon; 2 large eggs; 1 tbsp nonfat Greek yogurt; 1 tsp lemon juice; 0.25 tsp Dijon mustard; 0.13 tsp turmeric; 1 tsp white vinegar; 0.25 tsp sea salt; 0.25 tsp black pepper

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 and savory Canadian bacon layered on a toasted whole wheat muffin, topped with a velvety, lemon-infused yogurt sauce that provides a bright finish.

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NUTRITION

Protein

50.3g

Fat

24.3g

Carbs

32.2g

SERVINGS

1 serving

INGREDIENTS

1 whole whole wheat English muffin

5 oz Canadian bacon

2 large eggs

1 tbsp nonfat Greek yogurt

1 tsp lemon juice

0.25 tsp Dijon mustard

0.13 tsp turmeric

1 tsp white vinegar

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Fill a medium saucepan with water and add the white vinegar, bringing it to a gentle simmer over medium heat.
2
Split the whole wheat English muffin and toast until the edges are golden brown and crisp.
3
In a small skillet over medium-high heat, sear the Canadian bacon slices for 1-2 minutes per side until heated through and slightly caramelized.
4
Crack each egg into a small ramekin; swirl the simmering water to create a gentle vortex and carefully drop the eggs in to poach for 3 minutes.
5
While the eggs poach, whisk together the Greek yogurt, lemon juice, Dijon mustard, and turmeric in a small bowl until the sauce is smooth and creamy.
6
Place the toasted muffin halves on a plate, top each with the seared Canadian bacon, and carefully add a poached egg using a slotted spoon to drain excess water.
7
Drizzle the bright yogurt hollandaise over the eggs and season with sea salt and black pepper before serving immediately.