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; 4 slices Canadian bacon; 0.5 whole English muffin; 1 large Egg yolk; 0.25 tbsp Unsalted butter; 1 tsp Lemon juice; 0.13 tsp Sea salt; 0.13 tsp Black pepper; 0.06 tsp Cayenne pepper; 1 tsp White vinegar

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 nestled atop savory Canadian bacon and toasted whole-grain muffins, finished with a velvety, lemon-infused hollandaise sauce.

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NUTRITION

Protein

47.1g

Fat

25.6g

Carbs

18.7g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

4 slices Canadian bacon

0.5 whole English muffin

1 large Egg yolk

0.25 tbsp Unsalted butter

1 tsp Lemon juice

0.13 tsp Sea salt

0.13 tsp Black pepper

0.06 tsp Cayenne pepper

1 tsp White vinegar

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PREPARATION

1
Fill a medium saucepan with water and vinegar; bring to a gentle simmer.
2
Melt butter in a small bowl; whisk in egg yolk and lemon juice over a double boiler until thick and velvety.
3
Season sauce with salt, pepper, and cayenne, then set aside in a warm spot.
4
Toast the English muffin halves until golden brown and lightly crisp.
5
Briefly sear the Canadian bacon in a skillet over medium heat until warmed through.
6
Carefully crack eggs into the simmering water and poach for 3 minutes until whites are set but yolks remain runny.
7
Layer the bacon onto the muffin halves, top with poached eggs, and drizzle with the warm hollandaise.