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; 5 oz Canadian bacon; 2 large Eggs; 0.25 cup Nonfat plain Greek yogurt; 0.25 tsp Ghee; 1 tsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.13 tsp Smoked 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 whole wheat muffin, finished with a velvety, lightened lemon-hollandaise sauce.

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NUTRITION

Protein

52.8g

Fat

24.3g

Carbs

21.3g

SERVINGS

1 serving

INGREDIENTS

0.5 whole Whole wheat English muffin

5 oz Canadian bacon

2 large Eggs

0.25 cup Nonfat plain Greek yogurt

0.25 tsp Ghee

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Smoked paprika

1 tsp White vinegar

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PREPARATION

1
Fill a medium pot with water and 1 tsp white vinegar; bring to a gentle simmer.
2
Carefully crack each egg into a small ramekin and slide them into the simmering water to poach for 3 minutes.
3
Heat a skillet over medium heat and sear the Canadian bacon slices until warmed through and slightly browned.
4
Split and toast the whole wheat English muffin until golden and crisp.
5
In a small bowl, whisk together the Greek yogurt, melted ghee, lemon juice, sea salt, and black pepper until smooth.
6
Place the toasted muffin halves on a plate, top each with the seared Canadian bacon and a poached egg.
7
Drizzle the velvety yogurt-hollandaise over the eggs and garnish with a dusting of smoked paprika.