Name: Classic Eggs Benedict with Hollandaise
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 5 oz Canadian bacon; 0.5 whole whole wheat English muffin; 0.5 large egg yolk; 0.5 tsp ghee; 2 tbsp plain Greek yogurt; 1 tsp lemon juice; 0.13 tsp sea salt; 0.13 tsp black pepper; 0.13 tsp cayenne pepper; 1 tsp apple cider vinegar

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 a toasted muffin, finished with a velvety, lemon-kissed Hollandaise sauce.

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NUTRITION

Protein

51.2g

Fat

27.7g

Carbs

33.4g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

5 oz Canadian bacon

0.5 whole whole wheat English muffin

0.5 large egg yolk

0.5 tsp ghee

2 tbsp plain Greek yogurt

1 tsp lemon juice

0.13 tsp sea salt

0.13 tsp black pepper

0.13 tsp cayenne pepper

1 tsp apple cider vinegar

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PREPARATION

1
Fill a saucepan with water and apple cider vinegar; bring to a gentle simmer.
2
In a small bowl, whisk the egg yolk, Greek yogurt, melted ghee, and lemon juice until smooth.
3
Gently heat the sauce over a double boiler, whisking constantly until thickened and velvety.
4
Season the sauce with sea salt, black pepper, and cayenne pepper.
5
Toast the English muffin half and sear the Canadian bacon in a dry skillet until warm and slightly browned.
6
Crack the eggs into individual ramekins, then slide into the simmering water to poach for 3 minutes.
7
Place the bacon on the toasted muffin, top with a poached egg, and drizzle with the warm Hollandaise.