YOUR SOLIN GENERATED RECIPE
Classic Eggs Benedict with Hollandaise
Poached eggs nestled atop savory Canadian bacon and a toasted muffin, finished with a velvety, protein-rich Greek yogurt hollandaise that adds a bright, citrusy tang.
INGREDIENTS
0.5 whole Whole wheat English muffin
4 oz Canadian bacon
2 large Eggs
1 large Egg yolk
0.25 cup Plain Greek yogurt
1 tsp Lemon juice
0.5 tsp Dijon mustard
0.13 tsp Sea salt
0.13 tsp Cayenne pepper
1 tsp White vinegar
1 tbsp Fresh chives
PREPARATION
Toast the English muffin halves until golden brown and set aside.
In a small skillet over medium heat, lightly sear the Canadian bacon slices until warmed through and slightly crisp.
Prepare the hollandaise by whisking the egg yolk, Greek yogurt, lemon juice, Dijon, salt, and cayenne in a heat-proof bowl over a pot of simmering water until thickened.
Fill a medium saucepan with water and add the vinegar, bringing it to a gentle simmer.
Carefully crack the eggs into the simmering water and poach for 3 minutes until the whites are set but the yolks remain runny.
Place two slices of Canadian bacon on each muffin half, top with a poached egg, and a generous drizzle of the warm hollandaise sauce.
Garnish with fresh chives and serve immediately.