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; 5 oz Canadian bacon; 0.5 whole sprouted grain English muffin; 1 tsp ghee; 1 tbsp non-fat Greek yogurt; 0.5 tsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.13 tsp cayenne 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 atop savory Canadian bacon and a toasted muffin, finished with a velvety, lemon-kissed hollandaise sauce.

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NUTRITION

Protein

48.3g

Fat

28.4g

Carbs

30.9g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

5 oz Canadian bacon

0.5 whole sprouted grain English muffin

1 tsp ghee

1 tbsp non-fat Greek yogurt

0.5 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp cayenne pepper

1 tsp white vinegar

1 tsp fresh chives

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PREPARATION

1
Fill a medium saucepan with water and add the white vinegar; bring to a gentle simmer over medium heat.
2
Crack each egg into a small ramekin, then carefully slide them into the simmering water to poach for 3 minutes until the whites are set but yolks remain runny.
3
While eggs poach, sear the Canadian bacon in a dry skillet over medium-high heat until browned and heated through.
4
Toast the sprouted grain English muffin half until golden and crisp.
5
In a small bowl, whisk together the non-fat Greek yogurt, melted ghee, lemon juice, sea salt, black pepper, and cayenne pepper until a smooth, creamy sauce forms.
6
Place the toasted muffin on a plate, layer with the seared Canadian bacon, and top with the poached eggs.
7
Drizzle the warm yogurt-ghee hollandaise over the eggs and garnish with fresh chives.