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 Sprouted grain English muffin; 5 oz Nitrate-free Canadian bacon; 2 large Eggs; 1 large Egg yolk; 1 tsp Ghee; 1 tsp Lemon juice; 1 tsp White vinegar; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Cayenne pepper

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 savory Canadian bacon and a toasted sprouted muffin, finished with a velvety, lemon-infused hollandaise sauce.

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NUTRITION

Protein

50.0g

Fat

32.1g

Carbs

26.3g

SERVINGS

1 serving

INGREDIENTS

0.5 whole Sprouted grain English muffin

5 oz Nitrate-free Canadian bacon

2 large Eggs

1 large Egg yolk

1 tsp Ghee

1 tsp Lemon juice

1 tsp White vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Cayenne pepper

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PREPARATION

1
Toast the sprouted English muffin half until golden and set aside.
2
In a small skillet over medium heat, lightly sear the Canadian bacon until warmed through and slightly browned.
3
Fill a medium saucepan with water and add the white vinegar; bring to a gentle simmer.
4
Crack the two whole eggs into individual ramekins, then carefully slide them into the simmering water to poach for 3-4 minutes until the whites are set but yolks remain runny.
5
While eggs poach, whisk the single egg yolk and lemon juice in a small heat-proof bowl over a pot of barely simmering water.
6
Slowly drizzle the melted ghee into the yolk mixture while whisking constantly until the sauce is thick and velvety.
7
Season the hollandaise with sea salt, black pepper, and a pinch of cayenne.
8
Layer the seared Canadian bacon onto the toasted muffin half, top with the poached eggs, and generously spoon over the warm hollandaise sauce.