Classic Eggs Benedict with Hollandaise

This is an example of a meal that Solin would create to include in your personalized meal plan.

Classic Eggs Benedict with Hollandaise

YOUR SOLIN GENERATED RECIPE

Classic Eggs Benedict with Hollandaise

Poached eggs nestled on savory Canadian bacon and toasted whole grain muffins, finished with a velvety Greek yogurt hollandaise that adds a bright, citrusy zing.

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NUTRITION

573kcal
Protein
57.4g
Fat
24.1g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

1 whole Whole grain English muffin

4 oz Canadian bacon

2 large Eggs

1 large Egg yolk

0.25 cup Plain non-fat Greek yogurt

1 tsp Lemon juice

1 tsp Dijon mustard

0.13 tsp Sea salt

0.13 tsp Black pepper

0.13 tsp Cayenne pepper

1 tsp White vinegar

1 tbsp Fresh chives

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PREPARATION

  • 1

    Prepare the clean hollandaise by whisking the egg yolk, Greek yogurt, lemon juice, and Dijon mustard in a small heat-proof bowl.

  • 2

    Place the bowl over a pot of simmering water (double boiler method) and whisk constantly for 3-5 minutes until the sauce thickens and reaches a velvety consistency. Season with sea salt, black pepper, and a pinch of cayenne, then remove from heat and cover to keep warm.

  • 3

    Split the English muffin and toast until golden brown. Set aside.

  • 4

    In a non-stick skillet over medium heat, lightly sear the Canadian bacon for 1-2 minutes per side until heated through and slightly browned.

  • 5

    Fill a medium saucepan with water and add the white vinegar. Bring to a very gentle simmer. Crack each egg into a small ramekin, create a gentle whirlpool in the water, and carefully slide the eggs in. Poach for 3 minutes for a runny yolk.

  • 6

    Assemble by placing two slices of Canadian bacon on each muffin half, topping with a poached egg, and generously drizzling with the yogurt hollandaise.

  • 7

    Garnish with freshly chopped chives and serve immediately.

Classic Eggs Benedict with Hollandaise

This is an example of a meal that Solin would create to include in your personalized meal plan.

Classic Eggs Benedict with Hollandaise

YOUR SOLIN GENERATED RECIPE

Classic Eggs Benedict with Hollandaise

Poached eggs nestled on savory Canadian bacon and toasted whole grain muffins, finished with a velvety Greek yogurt hollandaise that adds a bright, citrusy zing.

NUTRITION

573kcal
Protein
57.4g
Fat
24.1g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

1 whole Whole grain English muffin

4 oz Canadian bacon

2 large Eggs

1 large Egg yolk

0.25 cup Plain non-fat Greek yogurt

1 tsp Lemon juice

1 tsp Dijon mustard

0.13 tsp Sea salt

0.13 tsp Black pepper

0.13 tsp Cayenne pepper

1 tsp White vinegar

1 tbsp Fresh chives

PREPARATION

  • 1

    Prepare the clean hollandaise by whisking the egg yolk, Greek yogurt, lemon juice, and Dijon mustard in a small heat-proof bowl.

  • 2

    Place the bowl over a pot of simmering water (double boiler method) and whisk constantly for 3-5 minutes until the sauce thickens and reaches a velvety consistency. Season with sea salt, black pepper, and a pinch of cayenne, then remove from heat and cover to keep warm.

  • 3

    Split the English muffin and toast until golden brown. Set aside.

  • 4

    In a non-stick skillet over medium heat, lightly sear the Canadian bacon for 1-2 minutes per side until heated through and slightly browned.

  • 5

    Fill a medium saucepan with water and add the white vinegar. Bring to a very gentle simmer. Crack each egg into a small ramekin, create a gentle whirlpool in the water, and carefully slide the eggs in. Poach for 3 minutes for a runny yolk.

  • 6

    Assemble by placing two slices of Canadian bacon on each muffin half, topping with a poached egg, and generously drizzling with the yogurt hollandaise.

  • 7

    Garnish with freshly chopped chives and serve immediately.