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 wheat English muffin; 4 oz Canadian bacon; 2 large Eggs; 0.25 cup Plain Greek yogurt; 1 tsp Lemon juice; 0.5 tsp Dijon mustard; 0.13 tsp Sea salt; 0.13 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 whole wheat muffins, drizzled with a velvety lemon-yogurt hollandaise sauce.

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NUTRITION

Protein

52.8g

Fat

18.4g

Carbs

33.1g

SERVINGS

1 serving

INGREDIENTS

1 whole Whole wheat English muffin

4 oz Canadian bacon

2 large Eggs

0.25 cup Plain Greek yogurt

1 tsp Lemon juice

0.5 tsp Dijon mustard

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tsp White vinegar

1 tsp Fresh chives

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PREPARATION

1
Fill a wide saucepan with water and the white vinegar, bringing it to a very gentle simmer over medium-low heat.
2
Split the whole wheat English muffin and toast the halves until they are golden brown and crisp.
3
In a small non-stick skillet, lightly sear the Canadian bacon for about 1-2 minutes per side until heated through and slightly browned.
4
Crack each egg into a small ramekin, then carefully slide them into the simmering water, poaching for approximately 3 minutes until the whites are set but the yolks remain runny.
5
While the eggs poach, whisk together the Greek yogurt, lemon juice, Dijon mustard, sea salt, and black pepper in a small heat-safe bowl.
6
Place the toasted muffin halves on a plate, topping each half with 2 ounces of the seared Canadian bacon and one poached egg.
7
Gently warm the yogurt mixture over the poaching water for 30 seconds, then spoon the velvety hollandaise over the eggs and garnish with fresh chives.