Name: Classic Eggs Benedict with Hollandaise
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 unit whole wheat English muffin; 3 oz Canadian bacon; 3 large eggs; 1 tsp white vinegar; 0.25 cup nonfat Greek yogurt; 1 tsp Dijon mustard; 1 tsp lemon juice; 0.13 tsp turmeric; 0.13 tsp sea salt; 0.13 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 nestled on savory Canadian bacon and toasted whole wheat muffins, finished with a velvety, protein-packed Greek yogurt hollandaise.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

51.4g

Fat

21g

Carbs

33.3g

SERVINGS

1 serving

INGREDIENTS

1 unit whole wheat English muffin

3 oz Canadian bacon

3 large eggs

1 tsp white vinegar

0.25 cup nonfat Greek yogurt

1 tsp Dijon mustard

1 tsp lemon juice

0.13 tsp turmeric

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp fresh chives

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Fill a large saucepan with water and add the white vinegar; bring to a gentle simmer over medium heat.
2
In a small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, turmeric, sea salt, and black pepper until smooth to create the hollandaise sauce.
3
Lightly toast the split English muffin halves until golden brown and set aside.
4
In a skillet over medium heat, sear the Canadian bacon for 1-2 minutes per side until warmed and slightly caramelized.
5
Crack each egg into a small ramekin, then gently slide them into the simmering water; poach for 3 minutes until the whites are set but the yolks remain runny.
6
Place the toasted muffin halves on a plate, top with the seared Canadian bacon and the poached eggs.
7
Drizzle the velvety yogurt hollandaise over the eggs and garnish with finely chopped fresh chives before serving.