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 sprouted grain English muffin; 0.25 cup plain Greek yogurt; 0 large egg yolk; 0 tsp ghee; 1 tsp lemon juice; 0.13 tsp cayenne pepper; 0.25 tsp sea salt; 1 tbsp fresh chives; 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 toasted sprouted muffins, topped with a velvety Greek yogurt hollandaise sauce.

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NUTRITION

Protein

47.0g

Fat

24.1g

Carbs

34.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

4 oz Canadian bacon

1 whole sprouted grain English muffin

0.25 cup plain Greek yogurt

0 large egg yolk

0 tsp ghee

1 tsp lemon juice

0.13 tsp cayenne pepper

0.25 tsp sea salt

1 tbsp fresh chives

1 tsp white vinegar

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PREPARATION

1
Fill a medium saucepan with water and the white vinegar, bringing it to a gentle simmer over medium heat.
2
Whisk together the Greek yogurt, egg yolk, ghee, lemon juice, and cayenne in a small heat-proof bowl.
3
Place the bowl over a small pot of simmering water (double boiler style) and whisk constantly until the sauce is warm and thickened.
4
Toast the split English muffin until golden brown and warm the Canadian bacon in a skillet over medium heat for 1-2 minutes per side.
5
Crack the eggs into the simmering water and poach for 3 minutes until the whites are set but the yolks remain runny.
6
Place the warmed bacon on the toasted muffin halves, top each with a poached egg, and drizzle with the velvety hollandaise.
7
Season with sea salt and garnish with freshly chopped chives before serving immediately.