Name: Classic Eggs Benedict with Hollandaise
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 whole English muffin; 2 large eggs; 4.5 oz Canadian bacon; 0 large egg yolk; 0.25 tsp ghee; 1 tsp lemon juice; 0.13 tsp sea salt; 0.13 tsp black pepper; 0.13 tsp cayenne pepper; 1 tsp white vinegar; 1 tbsp fresh chives

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 grain muffin, finished with a velvety, lemon-kissed hollandaise sauce.

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NUTRITION

Protein

46.5g

Fat

22.2g

Carbs

32.2g

SERVINGS

1 serving

INGREDIENTS

1 whole English muffin

2 large eggs

4.5 oz Canadian bacon

0 large egg yolk

0.25 tsp ghee

1 tsp lemon juice

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
Whisk the egg yolk, lemon juice, sea salt, black pepper, and cayenne pepper in a heat-proof bowl set over a pot of simmering water.
2
Slowly drizzle the melted ghee into the yolk mixture while whisking vigorously until the sauce becomes thick and velvety.
3
Fill a large saucepan with water and vinegar, bring to a light simmer, and poach the eggs for 3 minutes until the whites are set but the yolks remain runny.
4
Toast the English muffin halves and lightly sear the Canadian bacon in a skillet over medium heat until warmed and slightly browned.
5
Layer the Canadian bacon onto the toasted muffin halves, top each with a poached egg, and generously drizzle with the prepared hollandaise.
6
Garnish the dish with fresh chives and serve immediately while the eggs are warm.