Name: Classic Eggs Benedict with Hollandaise
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 whole English muffin; 5 oz Canadian bacon; 2 large Eggs; 0.25 cup Greek yogurt; 0 tsp Ghee; 1 tsp Lemon juice; 1 tsp Dijon mustard; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Smoked paprika; 1 tbsp 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 a toasted muffin, finished with a velvety Greek yogurt hollandaise sauce.

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NUTRITION

Protein

51.4g

Fat

27.6g

Carbs

19.0g

SERVINGS

1 serving

INGREDIENTS

0.25 whole English muffin

5 oz Canadian bacon

2 large Eggs

0.25 cup Greek yogurt

0 tsp Ghee

1 tsp Lemon juice

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

1 tbsp Fresh chives

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PREPARATION

1
Bring a pot of water to a gentle simmer with a splash of vinegar.
2
Toast the English muffin half until golden and crisp.
3
In a small skillet over medium heat, sear the Canadian bacon for 2 minutes per side until warmed through.
4
Carefully crack eggs into the simmering water and poach for 3 minutes until the whites are set but the yolks remain runny.
5
In a small bowl, whisk together the Greek yogurt, melted ghee, lemon juice, and Dijon mustard until smooth and creamy.
6
Place the toasted muffin on a plate, top with the Canadian bacon, then the poached eggs.
7
Drizzle the velvety hollandaise sauce over the eggs and garnish with sea salt, black pepper, smoked paprika, and fresh chives.