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; 2 oz Canadian bacon; 0.5 cup Non-fat Greek yogurt; 1 tsp Dijon mustard; 1 tsp Lemon juice; 0.25 tsp Turmeric; 1 slice sprouted grain bread; 0.25 tsp sea salt; 0.25 tsp black pepper; 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 and lean Canadian bacon served over toasted sprouted grain bread, topped with a velvety Greek yogurt hollandaise.

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NUTRITION

Protein

53.5g

Fat

15.6g

Carbs

23.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

2 oz Canadian bacon

0.5 cup Non-fat Greek yogurt

1 tsp Dijon mustard

1 tsp Lemon juice

0.25 tsp Turmeric

1 slice sprouted grain bread

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

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PREPARATION

1
Bring a pot of water to a gentle simmer and add a splash of vinegar to help the whites set.
2
Carefully crack the eggs into the simmering water and poach for 3 minutes until the whites are firm but yolks remain runny.
3
Lightly sear the Canadian bacon in a non-stick skillet over medium heat until warmed through and slightly browned.
4
In a small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, and turmeric until the sauce is smooth and creamy.
5
Toast the sprouted grain bread until it is golden and crisp.
6
Layer the seared bacon onto the toast, top with the poached eggs, and generously drizzle with the yogurt hollandaise.
7
Garnish the dish with sea salt, black pepper, and fresh chives before serving immediately.