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; 1 whole Whole grain English muffin; 1 large Egg yolk; 2 tbsp Plain Greek yogurt; 1 tsp Lemon juice; 0.13 tsp Cayenne pepper; 0.13 tsp Sea salt; 0.13 tsp Black pepper; 1 tsp White vinegar

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 layered on a toasted whole grain muffin, finished with a velvety, lemon-infused hollandaise sauce.

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NUTRITION

Protein

47.1g

Fat

27.6g

Carbs

32.4g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

4 oz Canadian bacon

1 whole Whole grain English muffin

1 large Egg yolk

2 tbsp Plain Greek yogurt

1 tsp Lemon juice

0.13 tsp Cayenne pepper

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tsp White vinegar

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PREPARATION

1
Fill a medium saucepan with water and add the white vinegar; bring to a gentle simmer over medium heat.
2
Carefully crack the eggs into the simmering water and poach for approximately 3 minutes until the whites are opaque and set, but the yolks remain soft.
3
While the eggs poach, lightly sear the Canadian bacon in a non-stick skillet over medium heat until warmed through and slightly browned on the edges.
4
Split the whole grain English muffin and toast both halves until golden and crisp.
5
In a small heat-proof bowl set over a pot of barely simmering water, whisk together the egg yolk, Greek yogurt, lemon juice, salt, pepper, and cayenne until the sauce is thick and velvety.
6
Place the toasted muffin halves on a plate, top each with two ounces of Canadian bacon and one poached egg, then drizzle the warm hollandaise sauce over the top.