Name: Eggs Benedict with Savory Hollandaise
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 4 oz Canadian bacon; 1 slice sprouted grain bread; 0.5 cup nonfat Greek yogurt; 1 large egg yolk; 1 tsp lemon juice; 0.25 tsp Dijon mustard; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp ghee; 1 tbsp fresh chives; 1 tbsp white vinegar

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Eggs Benedict with Savory Hollandaise

Poached eggs and lean Canadian bacon layered over toasted sprouted grain bread, finished with a velvety Greek yogurt hollandaise.

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NUTRITION

Protein

72.6g

Fat

36.5g

Carbs

25.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

4 oz Canadian bacon

1 slice sprouted grain bread

0.5 cup nonfat Greek yogurt

1 large egg yolk

1 tsp lemon juice

0.25 tsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp ghee

1 tbsp fresh chives

1 tbsp white vinegar

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PREPARATION

1
In a small saucepan over low heat, whisk together the nonfat Greek yogurt, egg yolk, lemon juice, and Dijon mustard until the sauce is thickened and silky.
2
Stir in the ghee, sea salt, and black pepper, then remove from heat and cover to keep warm.
3
Fill a medium pot with water and a splash of white vinegar, bringing it to a gentle simmer.
4
Carefully crack the three eggs into the simmering water and poach for 3 minutes until the whites are opaque but the yolks are still soft.
5
While the eggs poach, sear the Canadian bacon in a skillet over medium-high heat until the edges are golden and crispy.
6
Toast the sprouted grain bread until firm and cut the slice into two halves.
7
Place the bacon on the toast, top with poached eggs, and generously spoon the savory yogurt hollandaise over the top before garnishing with fresh chives.