Name: Classic Eggs Benedict with Hollandaise
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 whole Whole-wheat English muffin; 3 oz Canadian bacon; 2 large Eggs; 0.5 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 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 nestled atop savory Canadian bacon and toasted muffins, finished with a velvety lemon-ghee hollandaise sauce.

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NUTRITION

Protein

34.2g

Fat

23.8g

Carbs

11.3g

SERVINGS

1 serving

INGREDIENTS

0.25 whole Whole-wheat English muffin

3 oz Canadian bacon

2 large Eggs

0.5 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 tsp White vinegar

1 tbsp Fresh chives

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PREPARATION

1
Fill a medium saucepan with water and the white vinegar, bringing it to a gentle simmer over medium-low heat.
2
In a small heat-proof bowl, whisk the single egg yolk and lemon juice until pale and slightly thickened.
3
Melt the ghee and very slowly drizzle it into the yolk mixture while whisking constantly to create a smooth emulsion; season with sea salt and cayenne.
4
Crack the two remaining eggs into individual ramekins, then gently slide them into the simmering water, poaching for 3 minutes until the whites are set but yolks remain runny.
5
While eggs poach, lightly toast the English muffin halves and quickly sear the Canadian bacon in a dry skillet until warmed through.
6
Place the bacon slices onto the toasted muffin halves, top each with a poached egg, and spoon the warm hollandaise over the top.
7
Garnish with fresh chives and black pepper before serving immediately.