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; 1 large egg yolk; 3 slices Canadian bacon; 1 whole whole wheat English muffin; 0.25 cup plain Greek yogurt; 0 tbsp ghee; 1 tsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 pinch cayenne pepper; 1 tsp 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 layered on toasted whole wheat muffins, finished with a velvety lemon-yogurt hollandaise sauce.

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NUTRITION

Protein

48.1g

Fat

24.7g

Carbs

35.9g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 large egg yolk

3 slices Canadian bacon

1 whole whole wheat English muffin

0.25 cup plain Greek yogurt

0 tbsp ghee

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 pinch cayenne pepper

1 tsp white vinegar

1 tsp fresh chives

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PREPARATION

1
Fill a small saucepan with water and 1 tsp white vinegar, bringing it to a gentle simmer.
2
In a small heat-proof bowl over a pot of simmering water, whisk the egg yolk, Greek yogurt, and lemon juice until combined.
3
Slowly whisk in the melted ghee, sea salt, and cayenne pepper until the sauce is thickened and velvety.
4
In a separate skillet, lightly sear the Canadian bacon slices over medium heat until warmed through.
5
Toast the English muffin halves until golden brown.
6
Crack one egg into a small ramekin, create a gentle whirlpool in the simmering water, and slide the egg in; repeat for the second egg and poach for 3 minutes.
7
Place the bacon slices on the muffin halves, top with a poached egg, and generously drizzle with the yogurt hollandaise.
8
Garnish with fresh chives and black pepper before serving.