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; 0.5 whole Whole wheat English muffin; 1 large Egg yolk; 0.25 cup Plain Greek yogurt; 0 tsp Ghee; 1 tsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black 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 nestled on savory Canadian bacon and toasted whole wheat muffins, topped with a velvety, protein-rich Greek yogurt Hollandaise sauce.

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NUTRITION

Protein

46.4g

Fat

28.5g

Carbs

20.5g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

4 oz Canadian bacon

0.5 whole Whole wheat English muffin

1 large Egg yolk

0.25 cup Plain Greek yogurt

0 tsp Ghee

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp White vinegar

1 tsp Fresh chives

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PREPARATION

1
Fill a medium saucepan with water and the 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, ghee, and lemon juice until the sauce is thick and creamy.
3
Season the Hollandaise sauce with sea salt and black pepper, then set aside in a warm spot.
4
Toast the whole wheat English muffin halves until they are golden brown and crisp.
5
Lightly sear the Canadian bacon in a skillet over medium heat for 1-2 minutes per side until warmed through.
6
Crack the eggs into the simmering water and poach for 3 to 4 minutes until the whites are opaque but the yolks are still soft.
7
Place two slices of Canadian bacon on each muffin half, top with a poached egg, and spoon the warm Hollandaise over the top.
8
Garnish with chopped fresh chives and serve immediately.