Name: Classic Eggs Benedict with Hollandaise
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 whole whole wheat English muffin; 2 oz Canadian bacon; 2 large eggs; 0.25 cup non-fat Greek yogurt; 0.25 tsp ghee; 1 tsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp smoked paprika; 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-kissed Greek yogurt hollandaise.

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NUTRITION

Protein

39.9g

Fat

15.9g

Carbs

34.0g

SERVINGS

1 serving

INGREDIENTS

1 whole whole wheat English muffin

2 oz Canadian bacon

2 large eggs

0.25 cup non-fat Greek yogurt

0.25 tsp ghee

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 tsp white vinegar

1 tbsp fresh chives

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PREPARATION

1
Fill a medium saucepan with water and add the white vinegar, bringing it to a gentle simmer over medium heat.
2
Crack each egg into a small ramekin, then gently slide them into the simmering water to poach for 3 to 4 minutes until the whites are opaque and set.
3
Heat a non-stick skillet over medium-high heat and lightly brown the Canadian bacon slices for 1-2 minutes per side until heated through.
4
Split and toast the whole wheat English muffin halves until they are golden brown and crisp.
5
In a small bowl, whisk together the Greek yogurt, melted ghee, lemon juice, sea salt, and black pepper until the mixture is smooth and creamy.
6
Place the Canadian bacon on the toasted muffin halves, then carefully lift the poached eggs from the water with a slotted spoon and place them on top.
7
Spoon the velvety yogurt hollandaise over the eggs and finish with a sprinkle of smoked paprika and fresh chives.