Name: Classic Eggs Benedict with Hollandaise
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 whole Whole-grain English muffin; 2 oz Canadian bacon; 2 large Eggs; 0.5 cup Plain non-fat Greek yogurt; 1 tsp Dijon mustard; 1 tbsp Lemon juice; 0.5 tsp Ghee; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp 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 rest on toasted whole-grain muffins, topped with a velvety, lemon-kissed Greek yogurt hollandaise sauce.

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NUTRITION

Protein

42.4g

Fat

17.1g

Carbs

25.9g

SERVINGS

1 serving

INGREDIENTS

0.5 whole Whole-grain English muffin

2 oz Canadian bacon

2 large Eggs

0.5 cup Plain non-fat Greek yogurt

1 tsp Dijon mustard

1 tbsp Lemon juice

0.5 tsp Ghee

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp White vinegar

1 tsp Fresh chives

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PREPARATION

1
Fill a medium saucepan with water and the white vinegar; bring to a very gentle simmer over medium-low heat.
2
In a small heat-proof bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, melted ghee, sea salt, and black pepper until completely smooth.
3
Gently crack each egg into a small ramekin, then slide them one at a time into the simmering water; poach for 3 to 4 minutes until the whites are set but the yolks remain liquid.
4
While the eggs poach, split and toast the English muffin and lightly sear the Canadian bacon in a dry skillet over medium heat for 1 minute per side.
5
Place the toasted muffin halves on a plate, layer with the warm Canadian bacon, and carefully place a poached egg on each stack using a slotted spoon.
6
Drizzle the prepared yogurt hollandaise over the eggs and garnish with finely minced fresh chives before serving immediately.