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; 0.25 whole whole grain English muffin; 1 large egg yolk; 0.5 tbsp grass-fed butter; 1 tsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 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 and savory Canadian bacon layered over a toasted whole grain muffin, finished with a velvety, lemon-infused hollandaise sauce.

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NUTRITION

Protein

40.7g

Fat

30.5g

Carbs

18.4g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

4 oz Canadian bacon

0.25 whole whole grain English muffin

1 large egg yolk

0.5 tbsp grass-fed butter

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp cayenne pepper

1 tsp white vinegar

1 tbsp fresh chives

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PREPARATION

1
Bring a medium pot of water to a gentle simmer and add white vinegar.
2
Carefully crack eggs into individual ramekins, then slide them into the simmering water to poach for 3-4 minutes until whites are set but yolks remain runny.
3
In a small bowl, whisk the egg yolk and lemon juice until thickened; slowly drizzle in melted grass-fed butter while whisking constantly to create a smooth emulsion.
4
Season the hollandaise with sea salt, black pepper, and a pinch of cayenne pepper.
5
Lightly brown the Canadian bacon in a skillet over medium heat and toast the English muffin half.
6
Place the warmed Canadian bacon on the toasted muffin, top with the poached eggs, and generously spoon the warm hollandaise over the top.
7
Garnish with fresh snipped chives and serve immediately.