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 whole wheat English muffin; 2 tbsp non-fat Greek yogurt; 0 tsp ghee; 0.5 tsp lemon juice; 0.25 tsp Dijon mustard; 0.13 tsp turmeric; 0.13 tsp sea salt; 0.13 tsp black 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

Poached eggs and savory Canadian bacon rest atop a toasted whole wheat muffin, finished with a velvety, lemon-kissed hollandaise sauce.

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NUTRITION

Protein

52.4g

Fat

24.3g

Carbs

32.5g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

5 oz Canadian bacon

0.5 whole whole wheat English muffin

2 tbsp non-fat Greek yogurt

0 tsp ghee

0.5 tsp lemon juice

0.25 tsp Dijon mustard

0.13 tsp turmeric

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp white vinegar

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PREPARATION

1
Bring a medium pot of water to a gentle simmer and add the white vinegar.
2
In a small bowl, whisk together the Greek yogurt, melted ghee, lemon juice, Dijon mustard, and turmeric until smooth to create the lightened hollandaise.
3
Heat a skillet over medium-high heat and sear the Canadian bacon for 1-2 minutes per side until warmed through and slightly crisp.
4
Toast the English muffin half until golden brown.
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 seared Canadian bacon on the toasted muffin half, top with the poached eggs, and drizzle generously with the velvety hollandaise sauce.
7
Season with sea salt and black pepper before serving immediately.