Name: Classic Eggs Benedict with Hollandaise
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 4 oz Canadian bacon; 0.25 whole Whole wheat English muffin; 0.25 tbsp Ghee; 2 tbsp Plain Greek yogurt; 1 tsp Lemon juice; 0.25 tsp Dijon mustard; 0.13 tsp Turmeric; 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 and savory Canadian bacon layered over a toasted whole wheat muffin, topped with a velvety lemon-ghee hollandaise sauce.

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NUTRITION

Protein

47.4g

Fat

30.7g

Carbs

19.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

4 oz Canadian bacon

0.25 whole Whole wheat English muffin

0.25 tbsp Ghee

2 tbsp Plain Greek yogurt

1 tsp Lemon juice

0.25 tsp Dijon mustard

0.13 tsp Turmeric

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tsp White vinegar

1 tsp Fresh chives

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PREPARATION

1
Prepare the clean hollandaise by whisking the Greek yogurt, melted ghee, lemon juice, Dijon mustard, and turmeric in a small bowl until smooth; set aside.
2
Fill a medium saucepan with water and the white vinegar, bringing it to a gentle simmer over medium heat.
3
Crack each egg into a small ramekin, then carefully slide them into the simmering water, poaching for 3 to 4 minutes until the whites are set but the yolks remain runny.
4
While the eggs poach, lightly sear the Canadian bacon in a dry skillet over medium-high heat until warmed through and slightly browned.
5
Toast the whole wheat English muffin half until golden and crisp.
6
Place the toasted muffin on a plate, layer with the seared Canadian bacon, and carefully top with the poached eggs using a slotted spoon.
7
Drizzle the prepared hollandaise sauce over the eggs and garnish with sea salt, black pepper, and fresh chives.