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; 4 slices canadian bacon; 1 whole sprouted grain english muffin; 1 large egg yolk; 0.5 tbsp ghee; 2 tbsp plain greek yogurt; 1 tsp lemon juice; 0.13 tsp sea salt; 0.13 tsp cayenne 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 on a toasted sprouted muffin, finished with a velvety lemon-infused hollandaise sauce.

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NUTRITION

Protein

40.1g

Fat

29.0g

Carbs

31.8g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

4 slices canadian bacon

1 whole sprouted grain english muffin

1 large egg yolk

0.5 tbsp ghee

2 tbsp plain greek yogurt

1 tsp lemon juice

0.13 tsp sea salt

0.13 tsp cayenne pepper

1 tsp white vinegar

1 tsp fresh chives

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PREPARATION

1
Toast the split sprouted grain English muffin until golden brown.
2
In a small skillet, lightly sear the Canadian bacon slices over medium heat until warmed through.
3
Bring a pot of water to a gentle simmer with the white vinegar; crack eggs into a ramekin and slide into the water to poach for 3 minutes.
4
Whisk the egg yolk, lemon juice, and Greek yogurt in a heat-safe bowl over a pot of simmering water.
5
Slowly whisk in the melted ghee until the sauce is thick and creamy, then season with sea salt and cayenne.
6
Place the bacon on the muffin halves, top with poached eggs, and drizzle with the warm hollandaise.
7
Garnish with fresh snipped chives before serving.