Name: Classic Eggs Benedict with Hollandaise
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 whole whole grain English muffin; 4 slices Canadian bacon; 2 large eggs; 1 large egg yolk; 0.25 cup plain nonfat Greek yogurt; 1 tsp lemon juice; 0.5 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

Classic Eggs Benedict with Hollandaise

Poached eggs nestled on savory Canadian bacon and toasted whole grain muffins, finished with a velvety, protein-rich Greek yogurt Hollandaise sauce.

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NUTRITION

Protein

48.3g

Fat

21.1g

Carbs

33.9g

SERVINGS

1 serving

INGREDIENTS

1 whole whole grain English muffin

4 slices Canadian bacon

2 large eggs

1 large egg yolk

0.25 cup plain nonfat Greek yogurt

1 tsp lemon juice

0.5 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 egg yolk, Greek yogurt, lemon juice, and Dijon in a small bowl until smooth.
2
Gently warm the sauce over a double boiler or in short microwave bursts, whisking constantly to prevent curdling.
3
Toast the English muffin halves until golden brown and crisp.
4
Sauté the Canadian bacon in a skillet over medium heat until heated through and slightly browned.
5
Bring a pot of water to a simmer with vinegar, then poach the eggs for 3 minutes until whites are set but yolks remain runny.
6
Place two slices of bacon on each muffin half, top with a poached egg, and drizzle with the warm Hollandaise.
7
Garnish with sea salt, black pepper, and fresh chives before serving.