Name: Classic Eggs Benedict with Hollandaise
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; 1 large Egg yolk; 0.25 cup Plain non-fat Greek yogurt; 1 tsp Lemon juice; 0.5 tsp Dijon mustard; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp White vinegar; 1 tsp 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 nestled on savory Canadian bacon and toasted sprouted muffins, topped with a velvety Greek yogurt hollandaise that adds a bright, citrusy finish.

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NUTRITION

Protein

46.9g

Fat

19.8g

Carbs

30.9g

SERVINGS

1 serving

INGREDIENTS

1 whole Sprouted grain English muffin

4 slices Canadian bacon

2 large Eggs

1 large Egg yolk

0.25 cup Plain non-fat Greek yogurt

1 tsp Lemon juice

0.5 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp White vinegar

1 tsp Fresh chives

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PREPARATION

1
Toast the sprouted grain English muffin halves until golden brown and set aside.
2
In a small skillet over medium heat, lightly sear the Canadian bacon slices until warmed through and slightly crisp.
3
Fill a medium saucepan with water and add the white vinegar; bring to a gentle simmer.
4
Crack each egg into a small ramekin, swirl the simmering water to create a vortex, and gently drop the eggs in to poach for 3 minutes.
5
While eggs poach, whisk the egg yolk, Greek yogurt, lemon juice, and Dijon mustard in a heat-safe bowl over a pot of simmering water until thickened.
6
Season the sauce with sea salt and black pepper.
7
Place two slices of Canadian bacon on each muffin half, top with a poached egg, and drizzle with the warm hollandaise.
8
Garnish with freshly chopped chives before serving.