Name: Classic Eggs Benedict with Hollandaise
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 whole sprouted grain English muffin; 3 oz Canadian bacon; 2 large eggs; 1 large egg yolk; 0.25 cup non-fat Greek yogurt; 0.5 tbsp ghee; 1 tsp lemon juice; 0.13 tsp sea salt; 0.13 tsp black pepper; 1 pinch 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

Poached pasture-raised eggs and savory Canadian bacon layered on toasted sprouted muffins, finished with a velvety, lemon-infused hollandaise sauce.

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NUTRITION

Protein

50.7g

Fat

28.8g

Carbs

32.2g

SERVINGS

1 serving

INGREDIENTS

1 whole sprouted grain English muffin

3 oz Canadian bacon

2 large eggs

1 large egg yolk

0.25 cup non-fat Greek yogurt

0.5 tbsp ghee

1 tsp lemon juice

0.13 tsp sea salt

0.13 tsp black pepper

1 pinch cayenne pepper

1 tsp white vinegar

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PREPARATION

1
Whisk the egg yolk, Greek yogurt, lemon juice, and melted ghee in a small heat-proof bowl over a pot of simmering water (double boiler) until the sauce is thickened and velvety.
2
Season the hollandaise sauce with sea salt, black pepper, and a pinch of cayenne, then remove from heat and keep warm.
3
Fill a medium saucepan with water and the white vinegar, bringing it to a very gentle simmer.
4
Carefully crack the two eggs into the simmering water and poach for about 3 minutes until the whites are set but the yolks remain liquid.
5
While eggs poach, lightly sear the Canadian bacon in a dry skillet over medium heat until golden and toast the split English muffin.
6
Place the Canadian bacon on the toasted muffin halves, top each with a poached egg, and drizzle the warm hollandaise sauce over the top.