Name: Classic Eggs Benedict with Hollandaise
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 whole whole-wheat English muffin; 5 oz Canadian bacon; 2 large eggs; 0.75 large egg yolk; 0 tbsp ghee; 1 tsp lemon juice; 1 tbsp white vinegar; 0.13 tsp sea salt; 0.06 tsp cayenne pepper; 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, finished with a velvety lemon-ghee hollandaise sauce.

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NUTRITION

Protein

51.3g

Fat

27.1g

Carbs

30.9g

SERVINGS

1 serving

INGREDIENTS

1 whole whole-wheat English muffin

5 oz Canadian bacon

2 large eggs

0.75 large egg yolk

0 tbsp ghee

1 tsp lemon juice

1 tbsp white vinegar

0.13 tsp sea salt

0.06 tsp cayenne pepper

1 tsp fresh chives

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PREPARATION

1
Whisk the egg yolk and lemon juice in a small heat-proof bowl over a pot of simmering water until the mixture thickens slightly.
2
Slowly drizzle in the melted ghee while whisking constantly until the hollandaise is smooth and creamy.
3
Season the sauce with sea salt and a pinch of cayenne pepper, then remove from heat and keep warm.
4
Heat a skillet over medium-high heat and sear the Canadian bacon slices until they are lightly browned on both sides.
5
Fill a wide saucepan with water and white vinegar, bring to a gentle simmer, and poach the eggs for approximately 3 minutes.
6
Toast the split English muffin until golden and place the seared Canadian bacon on each half.
7
Top with the poached eggs, drizzle with the warm hollandaise sauce, and garnish with finely chopped fresh chives.