Name: Classic Eggs Benedict with Hollandaise
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 whole whole wheat English muffin; 5 oz Canadian bacon; 2 large eggs; 0 large egg yolk; 0 tsp ghee; 1 tbsp plain Greek yogurt; 1 tsp lemon juice; 0.13 tsp sea salt; 0.13 tsp black pepper; 0.06 tsp cayenne pepper; 1 tsp white vinegar

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

Tender poached eggs rest on savory Canadian bacon and toasted whole wheat muffins, drizzled with a velvety, lemon-kissed hollandaise sauce.

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NUTRITION

Protein

47.9g

Fat

23.6g

Carbs

18.9g

SERVINGS

1 serving

INGREDIENTS

0.5 whole whole wheat English muffin

5 oz Canadian bacon

2 large eggs

0 large egg yolk

0 tsp ghee

1 tbsp plain Greek yogurt

1 tsp lemon juice

0.13 tsp sea salt

0.13 tsp black pepper

0.06 tsp cayenne pepper

1 tsp white vinegar

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PREPARATION

1
Prepare the hollandaise by whisking the egg yolk, Greek yogurt, lemon juice, and cayenne in a small bowl over a double boiler until thickened.
2
Slowly whisk in the melted ghee until the sauce is smooth and creamy, then season with sea salt and black pepper.
3
Bring a pot of water to a gentle simmer with the white vinegar.
4
Crack each egg into a small ramekin, swirl the water to create a vortex, and gently drop the eggs into the center to poach for 3 minutes.
5
While eggs poach, lightly sear the Canadian bacon in a non-stick skillet over medium heat until warmed through and slightly crisp.
6
Toast the English muffin halves until golden brown.
7
Assemble by placing the Canadian bacon on each muffin half, topping with a poached egg, and finishing with a generous spoonful of the warm hollandaise.