Name: Signature High-Protein Eggs Benedict
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 wheat English muffin; 0.25 cup Non-fat Greek yogurt; 1 large Egg yolk; 1 tsp Lemon juice; 0.5 tsp Dijon mustard; 0.13 tsp Sea salt; 0.13 tsp Black pepper; 1 tsp Fresh chives; 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

Signature High-Protein Eggs Benedict

Poached eggs nestled on savory Canadian bacon and toasted whole wheat muffins, drizzled with a velvety, lemon-infused Greek yogurt hollandaise sauce.

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NUTRITION

Protein

50.1g

Fat

24.2g

Carbs

34.7g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

4 oz Canadian bacon

1 whole Whole wheat English muffin

0.25 cup Non-fat Greek yogurt

1 large Egg yolk

1 tsp Lemon juice

0.5 tsp Dijon mustard

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tsp Fresh chives

1 tsp White vinegar

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PREPARATION

1
Prepare the hollandaise by whisking Greek yogurt, egg yolk, lemon juice, and Dijon mustard in a small bowl over a pot of simmering water until thickened and velvety.
2
Season the sauce with sea salt and black pepper, then keep warm on low heat.
3
Bring a medium pot of water to a gentle simmer and add the white vinegar.
4
Crack each egg into a small ramekin, swirl the simmering water, and gently drop the eggs in to poach for 3 minutes until the whites are set but yolks remain runny.
5
While eggs poach, toast the split whole wheat English muffin and lightly sear the Canadian bacon in a dry skillet until warmed through.
6
Assemble by placing two slices of Canadian bacon on each muffin half, topping with a poached egg, and spooning the warm hollandaise over the top.
7
Garnish with freshly minced chives before serving immediately.