Name: Classic Eggs Benedict with Hollandaise
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup non-fat Greek yogurt; 1 tsp lemon juice; 0.25 tsp Dijon mustard; 0.25 tsp turmeric; 1 tsp ghee; 1 tbsp white vinegar; 2 large eggs; 1 whole whole-wheat English muffin; 3.5 oz Canadian bacon; 0.25 tsp sea salt; 0.25 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

Classic Eggs Benedict with Hollandaise

Poached eggs and savory Canadian bacon layered on toasted whole wheat muffins, topped with a velvety Greek-yogurt hollandaise sauce.

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NUTRITION

Protein

56.1g

Fat

21.8g

Carbs

36.7g

SERVINGS

1 serving

INGREDIENTS

0.5 cup non-fat Greek yogurt

1 tsp lemon juice

0.25 tsp Dijon mustard

0.25 tsp turmeric

1 tsp ghee

1 tbsp white vinegar

2 large eggs

1 whole whole-wheat English muffin

3.5 oz Canadian bacon

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

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PREPARATION

1
Whisk together the Greek yogurt, lemon juice, Dijon mustard, turmeric, and melted ghee in a small bowl until smooth to create the hollandaise sauce.
2
Heat a skillet over medium-high heat and lightly sear the Canadian bacon for 1-2 minutes per side until warmed through.
3
Fill a medium saucepan with water, add the white vinegar, and bring to a gentle simmer over medium heat.
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
Toast the split English muffin halves until golden brown and crisp.
6
Place two slices of Canadian bacon on each muffin half, then carefully top with a poached egg using a slotted spoon to drain excess water.
7
Drizzle the velvety yogurt hollandaise generously over the eggs and season with sea salt and black pepper.
8
Garnish with freshly chopped chives and serve immediately while warm.