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 oz Canadian bacon; 0.5 whole Whole wheat English muffin; 1 large Egg yolk; 0 tbsp Ghee; 1 tbsp Plain Greek yogurt; 1 tsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Cayenne pepper; 1 tsp White vinegar; 1 tbsp 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

Soft poached eggs and savory Canadian bacon rest on a toasted whole wheat muffin, finished with a velvety lemon-infused hollandaise sauce.

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NUTRITION

Protein

45.2g

Fat

26.4g

Carbs

32.0g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

4 oz Canadian bacon

0.5 whole Whole wheat English muffin

1 large Egg yolk

0 tbsp Ghee

1 tbsp Plain Greek yogurt

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Cayenne pepper

1 tsp White vinegar

1 tbsp Fresh chives

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PREPARATION

1
Whisk the egg yolk, lemon juice, and Greek yogurt in a small heat-proof bowl over a pot of simmering water until slightly thickened.
2
Slowly whisk in the melted ghee until the sauce is smooth and creamy, then season with sea salt and cayenne pepper and set aside.
3
Fill a medium saucepan with water and the white vinegar, bringing it to a gentle simmer.
4
Carefully crack the eggs into the simmering water and poach for 3 minutes until the whites are set but the yolks remain runny.
5
While eggs poach, lightly sear the Canadian bacon in a skillet over medium heat and toast the English muffin half.
6
Place the toasted muffin on a plate, top with the warm Canadian bacon and poached eggs, then drizzle with the hollandaise and garnish with fresh chives.