YOUR SOLIN GENERATED RECIPE
Classic Eggs Benedict with Hollandaise
Poached eggs nestled on toasted sprouted muffins and savory Canadian bacon, draped in a velvety, lightened Greek yogurt hollandaise sauce.
INGREDIENTS
0.5 whole Sprouted grain English muffin
4 oz Nitrate-free Canadian bacon
2 large Eggs
0 large Egg yolk
2 tbsp Plain Greek yogurt
0 tsp Ghee
1 tsp Lemon juice
0.25 tsp Dijon mustard
0.13 tsp Sea salt
0.13 tsp Black pepper
0.13 tsp Cayenne pepper
1 tsp White vinegar
1 tsp Fresh chives
PREPARATION
Fill a medium saucepan with water and add the white vinegar; bring to a gentle simmer.
In a small heat-safe glass bowl, whisk together the egg yolk, Greek yogurt, lemon juice, and Dijon mustard.
Place the bowl over the simmering water, ensuring the bottom does not touch the water, and whisk constantly while drizzling in the ghee until the sauce is thick and velvety.
Season the sauce with sea salt, black pepper, and cayenne, then remove from heat and cover to keep warm.
Toast the sprouted English muffin halves until golden brown and crisp.
In a skillet over medium heat, lightly sear the Canadian bacon slices for 1-2 minutes per side until warmed through.
Crack each egg into a small ramekin and gently slide them into the simmering water; poach for 3 minutes for a perfectly runny yolk.
Place two slices of Canadian bacon on each muffin half, top with a poached egg, and generously spoon the hollandaise over the top.
Garnish with freshly chopped chives and serve immediately.