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 grain English muffin; 4 slice Canadian bacon; 2 large eggs; 1 large egg yolk; 0.25 cup plain Greek yogurt; 1 tsp ghee; 1 tsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp white vinegar; 1 tbsp 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 grain muffins, finished with a velvety, protein-packed Greek yogurt Hollandaise sauce.

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NUTRITION

Protein

41.9g

Fat

28.2g

Carbs

33.2g

SERVINGS

1 serving

INGREDIENTS

1 whole whole grain English muffin

4 slice Canadian bacon

2 large eggs

1 large egg yolk

0.25 cup plain Greek yogurt

1 tsp ghee

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp white vinegar

1 tbsp fresh chives

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PREPARATION

1
Fill a wide saucepan with water and 1 tsp white vinegar, bringing it to a gentle simmer.
2
In a small heat-proof bowl, whisk the egg yolk, Greek yogurt, lemon juice, and melted ghee until smooth.
3
Place the bowl over a pot of barely simmering water and whisk constantly until the sauce is thickened and warm.
4
Season the Hollandaise with sea salt and black pepper, then set aside in a warm spot.
5
Lightly toast the split whole grain English muffin until golden and crisp.
6
In a small skillet, sear the Canadian bacon slices for 1 minute per side until heated through.
7
Carefully crack the remaining eggs into the simmering water and poach for 3 minutes until the whites are set but yolks remain runny.
8
Place two slices of bacon on each muffin half, top with a poached egg, and spoon the velvety Hollandaise over the top.
9
Garnish with freshly chopped chives and serve immediately.