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; 3 slices Canadian bacon; 1 whole sprouted grain English muffin; 1 large egg yolk; 0.5 tbsp ghee; 0.25 cup plain non-fat Greek yogurt; 1 tsp lemon juice; 0.25 tsp sea salt; 0.25 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 rest on toasted whole-grain muffins, topped with a velvety lemon-infused hollandaise sauce for a bright morning bite.

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NUTRITION

Protein

46.8g

Fat

30.4g

Carbs

32.8g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

3 slices Canadian bacon

1 whole sprouted grain English muffin

1 large egg yolk

0.5 tbsp ghee

0.25 cup plain non-fat Greek yogurt

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp white vinegar

1 tsp fresh chives

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PREPARATION

1
Whisk the egg yolk, Greek yogurt, and lemon juice in a small heat-proof bowl until smooth.
2
Place the bowl over a small pot of simmering water to create a double boiler and whisk constantly while slowly drizzling in the melted ghee until the sauce thickens.
3
Season the hollandaise with sea salt and pepper, then remove from heat and keep warm.
4
Bring a separate pot of water to a gentle simmer and stir in the white vinegar.
5
Crack each egg into a small ramekin, swirl the simmering water to create a gentle vortex, and drop the eggs in to poach for 3 minutes.
6
While eggs poach, toast the English muffin halves and lightly sear the Canadian bacon in a dry skillet over medium heat.
7
Place the bacon on the toasted muffin halves, top with the poached eggs, and drizzle generously with the warm hollandaise.
8
Garnish with fresh chives and serve immediately.