Name: Eggs Benedict with Sourdough Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 slice Sourdough bread; 2 large Eggs; 4 slices Center-cut bacon; 0.5 cup Nonfat 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

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Eggs Benedict with Sourdough Toast

Poached eggs nestled on toasted sourdough with crispy bacon, finished with a creamy, protein-packed Greek yogurt hollandaise that offers a bright, velvety finish.

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NUTRITION

Protein

50.2g

Fat

26.5g

Carbs

28.0g

SERVINGS

1 serving

INGREDIENTS

1 slice Sourdough bread

2 large Eggs

4 slices Center-cut bacon

0.5 cup Nonfat 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

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PREPARATION

1
Cook the bacon in a skillet over medium heat until crispy, then transfer to a paper towel-lined plate to drain.
2
Toast the sourdough slice until golden brown and firm enough to support the toppings.
3
In a small heat-proof bowl, whisk together the Greek yogurt, egg yolk, lemon juice, and Dijon mustard until smooth.
4
Place the bowl over a small pot of simmering water (double boiler method) and whisk constantly for 2-3 minutes until the sauce is warm and slightly thickened.
5
Bring a separate pot of water with a splash of vinegar to a very gentle simmer; crack the eggs into the water and poach for 3 minutes until the whites are set.
6
Layer the crispy bacon onto the sourdough toast, then carefully place the poached eggs on top.
7
Drizzle the warm yogurt hollandaise over the eggs, then season with sea salt, black pepper, and fresh chives.