YOUR SOLIN GENERATED RECIPE
Classic Eggs Benedict with Hollandaise
Toasted whole wheat muffins topped with savory lean Canadian bacon and perfectly poached eggs, finished with a velvety, protein-packed Greek yogurt hollandaise sauce.
INGREDIENTS
1 whole Whole wheat English muffin
2 large Eggs
4 oz Canadian bacon
1 large Egg yolk
0.25 cup Non-fat Greek yogurt
1 tsp Lemon juice
0.25 tsp Dijon mustard
0.13 tsp Sea salt
0.13 tsp Black pepper
1 tsp White vinegar
1 tbsp Fresh chives
PREPARATION
Fill a medium saucepan with water and white vinegar, bringing it to a gentle simmer over medium heat.
In a small heat-proof bowl, whisk together the egg yolk, non-fat Greek yogurt, lemon juice, and Dijon mustard until completely smooth.
Place the bowl over a pot of barely simmering water and whisk constantly for 3-5 minutes until the sauce is thickened and warm.
Crack the eggs into individual small ramekins, then gently slide them into the simmering vinegar water to poach for 3 minutes until whites are set.
Toast the whole wheat English muffin halves until they are golden brown and slightly crisp.
Warm the Canadian bacon in a dry non-stick skillet over medium-high heat for 1 minute per side until heated through.
Layer the Canadian bacon onto each toasted muffin half and top each with a carefully drained poached egg.
Spoon the warm yogurt hollandaise over the eggs and garnish with sea salt, black pepper, and fresh chives.