YOUR SOLIN GENERATED RECIPE
Classic Eggs Benedict with Hollandaise
Poached eggs and savory Canadian bacon layered on a toasted whole grain muffin, topped with a velvety Greek yogurt hollandaise.
INGREDIENTS
0.5 whole Whole grain English muffin
4 oz Uncured Canadian bacon
2 large Eggs
0 large Egg yolk
0.25 cup Plain Greek yogurt
1 tsp Lemon juice
0 tsp Ghee
0.13 tsp Sea salt
0.13 tsp Black pepper
1 tbsp White vinegar
1 tsp Fresh chives
PREPARATION
Fill a large saucepan with water and the white vinegar, then bring to a very gentle simmer over medium-low heat.
In a small skillet, sear the uncured Canadian bacon for 2 minutes per side until the edges are golden and crisp.
Split the whole grain English muffin and toast until the surface is crunchy and warm.
Crack each of the eggs into individual ramekins, then carefully slide them into the simmering water to poach for 3 minutes.
In a small heat-proof bowl set over a pot of simmering water, whisk the egg yolk, Greek yogurt, lemon juice, ghee, sea salt, and black pepper until the sauce is thick and velvety.
Place the toasted muffin halves on a plate and top each with the seared Canadian bacon and one poached egg.
Spoon the warm yogurt hollandaise generously over the eggs and finish with a sprinkle of fresh chives.