Name: Classic Eggs Benedict with Hollandaise
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 whole Whole wheat English muffin; 6 oz Canadian bacon; 2 large Eggs; 1 tbsp White vinegar; 1 tbsp Plain Greek yogurt; 0 tsp Ghee; 1 tsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black 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 and savory Canadian bacon layered over a toasted whole wheat muffin, topped with a velvety lemon-ghee sauce for a bright and satisfying morning start.

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NUTRITION

Protein

50.8g

Fat

24.2g

Carbs

17.4g

SERVINGS

1 serving

INGREDIENTS

0.25 whole Whole wheat English muffin

6 oz Canadian bacon

2 large Eggs

1 tbsp White vinegar

1 tbsp Plain Greek yogurt

0 tsp Ghee

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh chives

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PREPARATION

1
Fill a medium pot with water, add the white vinegar, and bring to a gentle simmer over medium heat.
2
In a small bowl, whisk together the Greek yogurt, melted ghee, and lemon juice until the sauce is smooth and creamy.
3
Crack each egg into a small ramekin; gently slide them into the simmering water and poach for 3 minutes until the whites are set.
4
While the eggs poach, heat the Canadian bacon in a non-stick skillet over medium-high heat until warmed through and slightly browned.
5
Toast the English muffin half until golden brown and place it on a serving plate.
6
Layer the warmed Canadian bacon onto the toasted muffin, then carefully place the poached eggs on top using a slotted spoon.
7
Drizzle the prepared yogurt-ghee sauce over the eggs and garnish with sea salt, black pepper, and fresh chives.