Name: Classic Eggs Benedict with Hollandaise
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 whole sprouted grain English muffin; 4 oz Canadian bacon; 2 large pasture-raised eggs; 1 large egg yolk; 1.5 tsp grass-fed ghee; 1 tsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp smoked paprika; 1 tsp fresh chives; 1 tsp white vinegar

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 pasture-raised eggs nestled atop savory Canadian bacon and toasted sprouted grain muffins, finished with a velvety lemon-ghee hollandaise.

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NUTRITION

Protein

50.5g

Fat

28.5g

Carbs

30.7g

SERVINGS

1 serving

INGREDIENTS

1 whole sprouted grain English muffin

4 oz Canadian bacon

2 large pasture-raised eggs

1 large egg yolk

1.5 tsp grass-fed ghee

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 tsp fresh chives

1 tsp white vinegar

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PREPARATION

1
Prepare the hollandaise by whisking the egg yolk, lemon juice, and sea salt in a heat-proof bowl over a pot of simmering water.
2
Slowly stream in the melted ghee while whisking vigorously until the sauce is thick and creamy.
3
Sear the Canadian bacon in a dry skillet over medium heat for 2 minutes per side until lightly browned.
4
Toast the sprouted grain English muffin halves until they are golden and firm.
5
Fill a wide saucepan with water and vinegar, bring to a bare simmer, and poach the eggs for 3 minutes until the whites are set.
6
Layer the bacon and poached eggs onto the muffins, then spoon the hollandaise over the top.
7
Garnish with black pepper, smoked paprika, and fresh chives before serving immediately.