Name: Eggs Benedict with Canadian Bacon
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; 0.25 cup plain Greek yogurt; 1 tsp ghee; 1 tsp lemon juice; 0.25 tsp dijon mustard; 0.13 tsp sea salt; 0.13 tsp black pepper; 1 tsp fresh chives; 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

Eggs Benedict with Canadian Bacon

Poached eggs and savory Canadian bacon served over toasted sprouted grain muffins, topped with a creamy lemon-Greek yogurt hollandaise that adds a bright, velvety finish.

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NUTRITION

Protein

42.2g

Fat

23.8g

Carbs

31.7g

SERVINGS

1 serving

INGREDIENTS

1 whole sprouted grain English muffin

4 slices Canadian bacon

2 large eggs

0.25 cup plain Greek yogurt

1 tsp ghee

1 tsp lemon juice

0.25 tsp dijon mustard

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp fresh chives

1 tsp white vinegar

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PREPARATION

1
Whisk the Greek yogurt, melted ghee, lemon juice, and Dijon mustard in a small bowl until the hollandaise sauce is smooth and creamy.
2
Fill a medium saucepan with water and add the white vinegar, bringing the mixture to a gentle simmer over medium heat.
3
Crack each egg into a small ramekin, then carefully slide them into the simmering water to poach for approximately 3 minutes until the whites are set.
4
While the eggs are poaching, sear the Canadian bacon slices in a skillet over medium heat until the edges are golden and fragrant.
5
Toast the sprouted grain English muffin halves until they reach a perfect golden crisp.
6
Assemble the dish by placing two slices of Canadian bacon on each toasted muffin half, followed by a carefully drained poached egg.
7
Spoon the prepared yogurt hollandaise over the eggs and garnish with sea salt, black pepper, and finely chopped fresh chives.