Name: Classic Eggs Benedict with Hollandaise
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 whole Whole-wheat English muffin; 4 oz Canadian bacon; 2 large Eggs; 0 large Egg yolk; 0.25 cup Non-fat Greek yogurt; 0.5 tsp Ghee; 1 tsp Lemon juice; 0.25 tsp Dijon mustard; 1 tsp White vinegar; 0.13 tsp Sea salt; 0.13 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 rest on toasted whole-grain muffins, topped with a velvety, lemon-kissed yogurt hollandaise.

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NUTRITION

Protein

51.9g

Fat

19.7g

Carbs

19.4g

SERVINGS

1 serving

INGREDIENTS

0.5 whole Whole-wheat English muffin

4 oz Canadian bacon

2 large Eggs

0 large Egg yolk

0.25 cup Non-fat Greek yogurt

0.5 tsp Ghee

1 tsp Lemon juice

0.25 tsp Dijon mustard

1 tsp White vinegar

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tsp Fresh chives

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PREPARATION

1
Prepare the hollandaise by whisking the egg yolk, Greek yogurt, lemon juice, and mustard in a small heat-safe bowl over a pot of simmering water.
2
Whisk constantly until the sauce thickens slightly, then stir in the ghee until melted and smooth; season with sea salt and black pepper.
3
Bring a medium pot of water to a gentle simmer and add the white vinegar to help the egg whites set.
4
Crack each egg into a small ramekin, swirl the water to create a gentle vortex, and carefully drop the eggs in to poach for 3 minutes.
5
While the eggs are poaching, toast the English muffin halves and lightly sear the Canadian bacon in a dry skillet until warmed through.
6
Place two slices of Canadian bacon on each toasted muffin half, top each with a poached egg, and drizzle generously with the warm yogurt hollandaise.
7
Garnish with fresh snipped chives and serve immediately while the sauce is creamy.