Classic Eggs Benedict with Hollandaise

This is an example of a meal that Solin would create to include in your personalized meal plan.

Classic Eggs Benedict with Hollandaise

YOUR SOLIN GENERATED RECIPE

Classic Eggs Benedict with Hollandaise

Poached eggs and savory Canadian bacon layered on a toasted sprouted muffin, finished with a velvety, protein-rich Greek yogurt Hollandaise sauce.

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NUTRITION

550kcal
Protein
56.5g
Fat
23.2g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

1 whole sprouted grain English muffin

4 oz Canadian bacon

2 large eggs

1 large egg yolk

0.25 cup nonfat plain Greek yogurt

1 tsp lemon juice

0.25 tsp Dijon mustard

0.13 tsp sea salt

0.13 tsp cayenne pepper

1 tsp white vinegar

1 tsp fresh chives

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PREPARATION

  • 1

    Fill a small saucepan with 2 inches of water and bring to a light simmer over low heat.

  • 2

    In a small heat-proof bowl, whisk together the egg yolk, Greek yogurt, lemon juice, Dijon mustard, sea salt, and cayenne pepper until smooth.

  • 3

    Place the bowl over the simmering water (double boiler method) and whisk constantly for 3-5 minutes until the sauce is thickened and warm, then remove from heat.

  • 4

    In a separate skillet, sear the Canadian bacon over medium heat for 1-2 minutes per side until lightly browned and warm.

  • 5

    Add the white vinegar to the simmering water; crack each egg into a small ramekin and gently slide them into the water to poach for 3 minutes.

  • 6

    Toast the sprouted grain English muffin halves until golden brown.

  • 7

    Place two slices of Canadian bacon on each muffin half, top with a poached egg, and drizzle generously with the warm Hollandaise sauce.

  • 8

    Garnish with fresh minced chives and serve immediately.

Classic Eggs Benedict with Hollandaise

This is an example of a meal that Solin would create to include in your personalized meal plan.

Classic Eggs Benedict with Hollandaise

YOUR SOLIN GENERATED RECIPE

Classic Eggs Benedict with Hollandaise

Poached eggs and savory Canadian bacon layered on a toasted sprouted muffin, finished with a velvety, protein-rich Greek yogurt Hollandaise sauce.

NUTRITION

550kcal
Protein
56.5g
Fat
23.2g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

1 whole sprouted grain English muffin

4 oz Canadian bacon

2 large eggs

1 large egg yolk

0.25 cup nonfat plain Greek yogurt

1 tsp lemon juice

0.25 tsp Dijon mustard

0.13 tsp sea salt

0.13 tsp cayenne pepper

1 tsp white vinegar

1 tsp fresh chives

PREPARATION

  • 1

    Fill a small saucepan with 2 inches of water and bring to a light simmer over low heat.

  • 2

    In a small heat-proof bowl, whisk together the egg yolk, Greek yogurt, lemon juice, Dijon mustard, sea salt, and cayenne pepper until smooth.

  • 3

    Place the bowl over the simmering water (double boiler method) and whisk constantly for 3-5 minutes until the sauce is thickened and warm, then remove from heat.

  • 4

    In a separate skillet, sear the Canadian bacon over medium heat for 1-2 minutes per side until lightly browned and warm.

  • 5

    Add the white vinegar to the simmering water; crack each egg into a small ramekin and gently slide them into the water to poach for 3 minutes.

  • 6

    Toast the sprouted grain English muffin halves until golden brown.

  • 7

    Place two slices of Canadian bacon on each muffin half, top with a poached egg, and drizzle generously with the warm Hollandaise sauce.

  • 8

    Garnish with fresh minced chives and serve immediately.