Name: Classic Eggs Benedict with Hollandaise
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Canadian bacon; 2 large Eggs; 0.25 whole Whole wheat English muffin; 0 large Egg yolk; 0.25 cup Plain Greek yogurt; 0 tsp Ghee; 1 tsp Lemon juice; 0.25 tsp Sea salt; 0.25 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 muffin, topped with a velvety Greek yogurt hollandaise that adds a bright, citrusy finish.

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NUTRITION

Protein

49.9g

Fat

26.4g

Carbs

22.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Canadian bacon

2 large Eggs

0.25 whole Whole wheat English muffin

0 large Egg yolk

0.25 cup Plain Greek yogurt

0 tsp Ghee

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp White vinegar

1 tsp Fresh chives

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PREPARATION

1
Whisk the egg yolk, Greek yogurt, lemon juice, and melted ghee in a small heat-proof bowl placed over a pot of simmering water until the sauce thickens into a velvety consistency.
2
Season the hollandaise with sea salt and black pepper, then remove from heat and keep warm.
3
Bring a medium pot of water to a gentle simmer and stir in the white vinegar.
4
Carefully crack the eggs into the simmering water and poach for approximately 3 minutes until the whites are fully set but the yolks remain runny.
5
Sear the Canadian bacon in a non-stick skillet over medium-high heat for 1-2 minutes per side until heated through and lightly browned.
6
Toast the English muffin half until golden and crisp.
7
Place the toasted muffin on a plate, top with the seared Canadian bacon and poached eggs, then generously drizzle with the warm hollandaise and garnish with fresh chives.