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 whole wheat English muffin; 4 oz nitrate-free Canadian bacon; 2 large eggs; 0 large egg yolk; 0.25 tbsp ghee; 2 tbsp plain non-fat Greek yogurt; 1 tsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp paprika

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 toasted muffins, finished with a velvety lemon-ghee hollandaise sauce.

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NUTRITION

Protein

47.9g

Fat

21.2g

Carbs

18g

SERVINGS

1 serving

INGREDIENTS

0.5 whole whole wheat English muffin

4 oz nitrate-free Canadian bacon

2 large eggs

0 large egg yolk

0.25 tbsp ghee

2 tbsp plain non-fat Greek yogurt

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp paprika

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PREPARATION

1
Bring a medium pot of water to a gentle simmer with a splash of vinegar.
2
Whisk the egg yolk, ghee, Greek yogurt, and lemon juice in a heat-proof bowl over simmering water until the sauce is velvety and thick.
3
Season the sauce with sea salt and black pepper, then keep warm on very low heat.
4
Carefully crack the two eggs into the simmering water and poach for 3 minutes until the whites are set.
5
Lightly toast the English muffin halves and quickly sear the Canadian bacon in a dry skillet until warmed through.
6
Place the Canadian bacon on each muffin half, top with a poached egg, and drizzle with the hollandaise.
7
Garnish with a dusting of paprika and serve immediately.