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 slices Canadian bacon; 2 large Eggs; 0.5 cup Plain non-fat Greek yogurt; 1 tsp Dijon mustard; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp White vinegar; 1 tsp Fresh chives; 0.25 tsp Turmeric

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 on savory Canadian bacon and toasted sprouted muffins, finished with a velvety lemon-yogurt hollandaise that adds a bright, creamy tang to every bite.

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NUTRITION

Protein

55.6g

Fat

16.4g

Carbs

37.5g

SERVINGS

1 serving

INGREDIENTS

1 whole Sprouted grain English muffin

4 slices Canadian bacon

2 large Eggs

0.5 cup Plain non-fat Greek yogurt

1 tsp Dijon mustard

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp White vinegar

1 tsp Fresh chives

0.25 tsp Turmeric

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PREPARATION

1
Toast the split sprouted grain English muffin until golden brown.
2
In a small skillet over medium heat, lightly sear the Canadian bacon slices until warmed through and slightly crisp.
3
Prepare the hollandaise by whisking the Greek yogurt, lemon juice, Dijon mustard, turmeric, sea salt, and black pepper in a small bowl until smooth.
4
Gently warm the yogurt sauce in a small saucepan over low heat, stirring constantly to prevent curdling.
5
Bring a pot of water to a gentle simmer and add the white vinegar.
6
Crack one egg into a small ramekin, create a gentle whirlpool in the water, and slide the egg in; repeat for the second egg and poach for 3 minutes.
7
Place two slices of Canadian bacon on each muffin half, top with a poached egg, and drizzle generously with the warm yogurt hollandaise.
8
Garnish with freshly chopped chives and serve immediately.