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; 0.5 whole whole wheat English muffin; 1 large egg yolk; 0.25 cup plain Greek yogurt; 1 tsp lemon juice; 0.13 tsp cayenne pepper; 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 seared Canadian bacon rest on toasted whole wheat muffins, topped with a velvety, lightened Greek yogurt hollandaise sauce.

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NUTRITION

Protein

46.6g

Fat

28.6g

Carbs

22.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

4 oz Canadian bacon

0.5 whole whole wheat English muffin

1 large egg yolk

0.25 cup plain Greek yogurt

1 tsp lemon juice

0.13 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

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PREPARATION

1
Fill a medium saucepan with water and a splash of vinegar, bringing it to a gentle simmer for poaching.
2
In a small heat-proof bowl, whisk together the egg yolk, Greek yogurt, lemon juice, and cayenne pepper until smooth.
3
Place the bowl over a pot of simmering water (double boiler) and whisk constantly for 3-5 minutes until the sauce is thickened and velvety, ensuring it does not boil.
4
Heat a non-stick skillet over medium-high heat and sear the Canadian bacon slices for 1-2 minutes per side until golden.
5
Split and toast the whole wheat English muffin until crisp and lightly browned.
6
Crack the remaining eggs into the simmering water and poach for 3 minutes until the whites are opaque but the yolks remain soft.
7
Layer two slices of Canadian bacon on each muffin half, then carefully place a poached egg on top.
8
Drizzle the warm yogurt hollandaise over the eggs, season with sea salt and black pepper, and garnish with chopped fresh chives.