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; 4 slice Canadian bacon; 2 large eggs; 1 large egg yolk; 0.25 cup nonfat Greek yogurt; 1 tsp lemon juice; 0.13 tsp sea salt; 0.13 tsp black pepper; 0.06 tsp cayenne 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 nestled atop salty Canadian bacon and toasted sprouted muffins, finished with a velvety, lemon-infused Greek yogurt hollandaise.

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NUTRITION

Protein

48.6g

Fat

21.8g

Carbs

33.8g

SERVINGS

1 serving

INGREDIENTS

1 whole sprouted grain English muffin

4 slice Canadian bacon

2 large eggs

1 large egg yolk

0.25 cup nonfat Greek yogurt

1 tsp lemon juice

0.13 tsp sea salt

0.13 tsp black pepper

0.06 tsp cayenne pepper

1 tsp white vinegar

1 tsp fresh chives

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PREPARATION

1
Split and toast the sprouted English muffin halves until golden and crisp.
2
In a small skillet over medium heat, lightly sear the Canadian bacon slices for 1-2 minutes per side until warmed through.
3
Prepare the clean hollandaise by whisking the egg yolk, Greek yogurt, lemon juice, and cayenne pepper in a small heat-proof bowl set over a pot of simmering water until the sauce is thick and velvety.
4
Fill a medium saucepan with water and the white vinegar, bringing it to a very gentle simmer.
5
Carefully crack the eggs into the simmering water and poach for 3 minutes until the whites are opaque but the yolks remain soft.
6
Place two slices of Canadian bacon on each toasted muffin half and top each with a poached egg.
7
Drizzle the warm yogurt hollandaise over the eggs and garnish with fresh chives, sea salt, and black pepper before serving.