Name: Classic Eggs Benedict with Hollandaise
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 whole sprouted grain English muffin; 3 slices Canadian bacon; 2 large eggs; 1 large egg yolk; 0.25 cup nonfat Greek yogurt; 1 tsp ghee; 1 tsp lemon juice; 1 tsp apple cider vinegar; 0.13 tsp sea salt; 0.13 tsp black pepper; 0.13 tsp smoked paprika; 1 tbsp 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 pasture-raised eggs and savory Canadian bacon layered on toasted sprouted muffins, topped with a velvety lemon-infused hollandaise sauce.

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NUTRITION

Protein

48.8g

Fat

26.5g

Carbs

32.4g

SERVINGS

1 serving

INGREDIENTS

1 whole sprouted grain English muffin

3 slices Canadian bacon

2 large eggs

1 large egg yolk

0.25 cup nonfat Greek yogurt

1 tsp ghee

1 tsp lemon juice

1 tsp apple cider vinegar

0.13 tsp sea salt

0.13 tsp black pepper

0.13 tsp smoked paprika

1 tbsp fresh chives

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PREPARATION

1
Whisk the egg yolk, Greek yogurt, melted ghee, and lemon juice in a heat-safe bowl over a pot of simmering water, stirring constantly until the sauce is thick and velvety.
2
Toast the sprouted grain English muffin halves until they are golden and crisp.
3
Warm the Canadian bacon slices in a skillet over medium heat for about 1 minute per side.
4
Bring a pot of water to a gentle simmer, add the apple cider vinegar, and poach the eggs for 3 minutes until the whites are set.
5
Layer the seared Canadian bacon onto the toasted muffin halves.
6
Carefully lift the poached eggs with a slotted spoon and place one on each muffin half.
7
Spoon the warm hollandaise sauce over the eggs and finish with a sprinkle of sea salt, black pepper, smoked paprika, and chopped chives.