Name: Classic Eggs Benedict with Hollandaise
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Canadian bacon; 0.5 whole sprouted grain English muffin; 2 large eggs; 0 large egg yolk; 0 tbsp ghee; 2 tbsp plain Greek yogurt; 1 tsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp paprika; 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 a toasted sprouted muffin, finished with a velvety, lightened Greek yogurt hollandaise sauce.

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NUTRITION

Protein

41.4g

Fat

23.5g

Carbs

19.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Canadian bacon

0.5 whole sprouted grain English muffin

2 large eggs

0 large egg yolk

0 tbsp ghee

2 tbsp plain Greek yogurt

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp paprika

1 tsp white vinegar

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PREPARATION

1
Whisk the egg yolk, Greek yogurt, and lemon juice in a small heat-safe bowl over a pot of simmering water until thickened.
2
Gradually whisk in the melted ghee until the hollandaise is smooth and velvety, then season with sea salt and black pepper.
3
Bring a separate pot of water to a gentle simmer with the white vinegar.
4
Crack the eggs into the water and poach for 3 minutes until the whites are set but the yolks remain runny.
5
While eggs poach, sear the Canadian bacon in a dry skillet over medium heat until browned and toast the split English muffin.
6
Place two slices of bacon on each muffin half, top with a poached egg, and drizzle generously with the hollandaise.
7
Finish with a dusting of paprika and serve immediately.