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; 0 large Egg yolk; 4.5 oz Canadian bacon; 1 whole Whole wheat English muffin; 0.25 tsp Ghee; 1 tsp Lemon juice; 0.25 tsp Sea salt; 0.13 tsp Cayenne pepper; 1 tsp White vinegar; 1 tbsp 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 a toasted whole wheat muffin, topped with a velvety lemon-infused hollandaise sauce.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

46.8g

Fat

22.5g

Carbs

32.4g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

0 large Egg yolk

4.5 oz Canadian bacon

1 whole Whole wheat English muffin

0.25 tsp Ghee

1 tsp Lemon juice

0.25 tsp Sea salt

0.13 tsp Cayenne pepper

1 tsp White vinegar

1 tbsp Fresh chives

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Bring a pot of water to a simmer and add white vinegar to help the egg whites congeal.
2
Crack eggs into small bowls, create a gentle whirlpool in the water, and drop them in to poach for 3 minutes.
3
Whisk the egg yolk, lemon juice, salt, and cayenne in a heat-proof bowl set over the simmering water.
4
Slowly drizzle in the melted ghee while whisking constantly until the sauce becomes thick and velvety.
5
Toast the whole wheat English muffin halves until they are golden and crisp.
6
Sear the Canadian bacon in a dry skillet over medium-high heat until warmed through and slightly browned.
7
Assemble by placing bacon on the muffin halves, topping with poached eggs, and spooning over the hollandaise.
8
Garnish with a sprinkle of fresh chives and serve immediately.