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 nitrate-free Canadian bacon; 2 large pasture-raised eggs; 1 large egg yolk; 1 tsp ghee; 1 tsp lemon juice; 1 tsp white vinegar; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 pinch cayenne pepper

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 and savory nitrate-free Canadian bacon layered over a toasted sprouted grain muffin, finished with a velvety, lemon-infused hollandaise sauce.

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NUTRITION

Protein

50.8g

Fat

28.2g

Carbs

30.6g

SERVINGS

1 serving

INGREDIENTS

1 whole sprouted grain English muffin

4 oz nitrate-free Canadian bacon

2 large pasture-raised eggs

1 large egg yolk

1 tsp ghee

1 tsp lemon juice

1 tsp white vinegar

0.25 tsp sea salt

0.25 tsp black pepper

1 pinch cayenne pepper

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PREPARATION

1
Fill a medium saucepan with water and add the white vinegar; bring to a gentle simmer over medium-low heat.
2
In a small heat-proof bowl, whisk the single egg yolk with lemon juice, salt, and cayenne until slightly thickened.
3
Slowly whisk the melted ghee into the yolk mixture until the sauce is smooth and velvety; keep warm over a separate pot of hot water.
4
Lightly sear the Canadian bacon in a dry skillet over medium heat until warmed through and slightly browned.
5
Toast the split sprouted grain English muffin until golden and crisp.
6
Carefully crack the two eggs into the simmering water and poach for 3 minutes until the whites are set but the yolks remain runny.
7
Place the bacon slices on each muffin half, top with a poached egg, and drizzle generously with the warm hollandaise sauce.
8
Season with fresh black pepper and serve immediately.