Name: Eggs Benedict with Savory Hollandaise
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 slice sprouted grain bread; 3 oz Canadian bacon; 2 large eggs; 0.5 cup nonfat Greek yogurt; 1 tsp lemon juice; 1 tsp Dijon mustard; 0.25 tsp turmeric; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 whole avocado; 1 tsp fresh chives

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Eggs Benedict with Savory Hollandaise

Poached eggs and lean Canadian bacon layered on toasted sprouted bread, topped with a creamy, protein-packed Greek yogurt hollandaise.

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NUTRITION

Protein

61.1g

Fat

22.8g

Carbs

26.9g

SERVINGS

1 serving

INGREDIENTS

1 slice sprouted grain bread

3 oz Canadian bacon

2 large eggs

0.5 cup nonfat Greek yogurt

1 tsp lemon juice

1 tsp Dijon mustard

0.25 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.25 whole avocado

1 tsp fresh chives

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PREPARATION

1
Fill a medium saucepan with water and a splash of vinegar, bringing it to a very gentle simmer.
2
In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, turmeric, sea salt, and black pepper until smooth to create the savory hollandaise.
3
Toast the sprouted grain bread until golden and crisp.
4
In a small skillet over medium heat, lightly sear the Canadian bacon for 1 minute per side until warmed through.
5
Crack each egg into a small ramekin, then gently slide them into the simmering water; poach for 3 to 4 minutes until the whites are set but the yolks remain runny.
6
Place the toasted bread on a plate and top with the sliced avocado and seared Canadian bacon.
7
Carefully lift the poached eggs with a slotted spoon, pat dry with a paper towel, and place them on top of the bacon.
8
Drizzle the Greek yogurt hollandaise generously over the eggs and garnish with fresh snipped chives.