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; 4 oz Canadian bacon; 2 large eggs; 1 large egg yolk; 0.25 cup non-fat Greek yogurt; 1 tsp lemon juice; 0.25 tsp Dijon mustard; 0.13 tsp sea salt; 0.13 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 and savory Canadian bacon rest on a toasted whole wheat muffin, topped with a velvety Greek yogurt hollandaise sauce.

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NUTRITION

Protein

57.5g

Fat

23.1g

Carbs

33.1g

SERVINGS

1 serving

INGREDIENTS

1 whole whole wheat English muffin

4 oz Canadian bacon

2 large eggs

1 large egg yolk

0.25 cup non-fat Greek yogurt

1 tsp lemon juice

0.25 tsp Dijon mustard

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp white vinegar

1 tsp fresh chives

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PREPARATION

1
Prepare the hollandaise by whisking the egg yolk, Greek yogurt, lemon juice, and Dijon mustard in a small heat-proof bowl.
2
Place the bowl over a pot of simmering water to create a double boiler and whisk constantly until the sauce is thickened and velvety.
3
Season the sauce with sea salt and black pepper, then remove from heat and keep warm.
4
Fill a medium saucepan with water, add the white vinegar, and bring to a gentle simmer.
5
Crack the eggs into individual ramekins, swirl the simmering water to create a gentle vortex, and drop the eggs in to poach for 3 minutes.
6
While eggs poach, lightly toast the English muffin halves and sear the Canadian bacon in a dry skillet until warmed through.
7
Place two slices of Canadian bacon on each muffin half, top with a poached egg, and drizzle generously with the yogurt hollandaise.
8
Garnish with freshly chopped chives and serve immediately.