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, protein-packed Greek yogurt hollandaise sauce.
INGREDIENTS
1 whole whole wheat English muffin
4 oz Canadian bacon
2 large eggs
0 large egg yolk
0.25 cup plain Greek yogurt
0 tsp ghee
1 tsp lemon juice
0.13 tsp sea salt
0.13 tsp black pepper
0.13 tsp cayenne pepper
1 tsp white vinegar
1 tsp fresh chives
PREPARATION
Prepare the hollandaise by whisking the egg yolk, Greek yogurt, lemon juice, sea salt, and cayenne pepper in a heat-safe bowl over a pot of simmering water (double boiler method).
Slowly whisk in the melted ghee until the sauce is thick and velvety, then remove from heat and keep warm.
Bring a separate pot of water to a gentle simmer and stir in the white vinegar.
Crack the two poaching eggs into small ramekins, then gently slide them into the simmering water to poach for approximately 3 minutes until the whites are set but yolks remain runny.
While eggs poach, lightly sear the Canadian bacon in a skillet over medium heat until warmed through and slightly browned.
Toast the English muffin halves until golden brown.
Assemble by placing two slices of Canadian bacon on each muffin half, followed by a poached egg.
Drizzle the warm yogurt hollandaise over the eggs and garnish with fresh chives and black pepper.