Name: Classic Eggs Benedict with Hollandaise
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large Eggs; 4 oz Canadian bacon; 1 whole Whole grain English muffin; 2 tbsp Plain Greek yogurt; 1 tsp Ghee; 1 tsp Lemon juice; 0.13 tsp Turmeric; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp White vinegar; 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

Classic Eggs Benedict with Hollandaise

Poached eggs and savory Canadian bacon layered on toasted whole grain muffins, topped with a velvety, lemon-kissed yogurt hollandaise.

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NUTRITION

Protein

44.3g

Fat

27.8g

Carbs

32.6g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

4 oz Canadian bacon

1 whole Whole grain English muffin

2 tbsp Plain Greek yogurt

1 tsp Ghee

1 tsp Lemon juice

0.13 tsp Turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp White vinegar

1 tsp Fresh chives

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PREPARATION

1
Fill a medium saucepan with water and add white vinegar; bring to a gentle simmer over medium heat.
2
In a small bowl, whisk together the Greek yogurt, melted ghee, lemon juice, turmeric, and sea salt until a velvety sauce forms.
3
Heat a skillet over medium-high heat and sear the Canadian bacon slices until they are lightly browned and warmed through.
4
Split and toast the whole grain English muffin until the edges are golden and crisp.
5
Crack the eggs into individual ramekins, then gently slide them into the simmering water to poach for 3 minutes until the whites are set.
6
Place the two toasted muffin halves on a plate, top each with two slices of Canadian bacon and one poached egg.
7
Drizzle the warm yogurt hollandaise over the eggs and garnish with fresh chives and black pepper.