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 oz Canadian bacon; 1 whole Whole grain English muffin; 1 large Egg yolk; 0.25 tbsp Ghee; 1 tsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.13 tsp Cayenne pepper; 1 tbsp 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 on savory Canadian bacon and a toasted muffin, finished with a velvety, lemon-infused hollandaise sauce.

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NUTRITION

Protein

46.0g

Fat

29.2g

Carbs

31.8g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

4 oz Canadian bacon

1 whole Whole grain English muffin

1 large Egg yolk

0.25 tbsp Ghee

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Cayenne pepper

1 tbsp White vinegar

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PREPARATION

1
Whisk the egg yolk and lemon juice in a heat-proof bowl over a pot of simmering water until the mixture thickens slightly.
2
Slowly stream in the melted ghee while whisking vigorously until the sauce becomes a thick, creamy emulsion.
3
Stir in the sea salt and cayenne pepper, then remove from heat and keep the sauce warm.
4
Fill a deep skillet with water and white vinegar, bringing it to a very gentle simmer.
5
Crack each egg into a ramekin and slide them into the water, poaching for 3 minutes until the whites are opaque.
6
Toast the muffin halves and sear the Canadian bacon in a pan for 1 minute per side until warmed through.
7
Layer the bacon and poached eggs onto the muffins, then drizzle with hollandaise and sprinkle with black pepper.