YOUR SOLIN GENERATED RECIPE
Classic Eggs Benedict with Hollandaise
Poached eggs nestled on Canadian bacon and toasted whole grain muffins, topped with a velvety, protein-rich Greek yogurt hollandaise sauce.
INGREDIENTS
0.5 whole whole grain English muffin
3 oz Canadian bacon
2 large eggs
1 large egg yolk
0.25 cup nonfat plain Greek yogurt
0.25 tbsp ghee
1 tsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp smoked paprika
1 tbsp white vinegar
1 tsp fresh chives
PREPARATION
Prepare the clean hollandaise by whisking the egg yolk, Greek yogurt, lemon juice, and sea salt in a small heat-proof bowl over a pot of simmering water using the double boiler method.
Slowly whisk in the melted ghee until the sauce is thick and velvety, then remove from heat and keep warm.
Fill a medium saucepan with water and the white vinegar, bringing it to a gentle simmer.
Carefully crack the eggs into the simmering water and poach for 3-4 minutes until the whites are set but the yolks remain runny.
While eggs poach, lightly sear the Canadian bacon in a skillet over medium heat until warmed through and slightly browned.
Toast the split English muffin until golden and crisp.
Assemble by placing two slices of bacon on each muffin half, followed by a poached egg.
Spoon the warm hollandaise over the eggs and garnish with black pepper, smoked paprika, and fresh chives.