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; 3 oz Canadian bacon; 2 large Eggs; 0.25 cup Non-fat Greek yogurt; 1 large Egg yolk; 0.5 tbsp Ghee; 1 tsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp White vinegar; 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 nestled on savory Canadian bacon and toasted whole wheat muffins, finished with a velvety, lemon-infused yogurt hollandaise.

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NUTRITION

Protein

48.0g

Fat

28.3g

Carbs

32.7g

SERVINGS

1 serving

INGREDIENTS

1 whole Whole wheat English muffin

3 oz Canadian bacon

2 large Eggs

0.25 cup Non-fat Greek yogurt

1 large Egg yolk

0.5 tbsp Ghee

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp White vinegar

1 tsp Fresh chives

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PREPARATION

1
Bring a medium pot of water to a gentle simmer and stir in the white vinegar.
2
Crack each whole egg into a small ramekin, then carefully slide them into the simmering water; poach for 3 to 4 minutes until whites are set but yolks remain soft.
3
In a small heat-proof bowl placed over a pot of simmering water, whisk the single egg yolk, Greek yogurt, lemon juice, and ghee continuously until the sauce thickens into a velvety consistency.
4
Remove the hollandaise from the heat and whisk in the sea salt and black pepper.
5
Lightly sear the Canadian bacon in a non-stick skillet over medium heat until warmed through and slightly browned on the edges.
6
Split and toast the whole wheat English muffin until golden and crisp.
7
Assemble by placing two slices of Canadian bacon on each muffin half, topping each with a poached egg.
8
Generously spoon the yogurt hollandaise over the eggs and garnish with freshly chopped chives.