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; 0.25 cup plain Greek yogurt; 0.5 tsp ghee; 1 tsp lemon juice; 0.25 tsp Dijon mustard; 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 whole wheat muffin, topped with a velvety Greek yogurt hollandaise sauce.

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NUTRITION

Protein

46.7g

Fat

31.7g

Carbs

22.3g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

4 oz Canadian bacon

0.5 whole whole wheat English muffin

1 large egg yolk

0.25 cup plain Greek yogurt

0.5 tsp ghee

1 tsp lemon juice

0.25 tsp Dijon mustard

0.13 tsp sea salt

0.13 tsp cayenne pepper

1 tsp white vinegar

1 tsp fresh chives

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PREPARATION

1
Prepare the hollandaise by whisking the egg yolk, Greek yogurt, lemon juice, and Dijon mustard in a heat-safe bowl over a pot of simmering water.
2
Slowly whisk in the melted ghee until the sauce is thick and velvety, then season with sea salt and cayenne pepper; keep warm.
3
In a separate skillet over medium heat, lightly sear the Canadian bacon slices until warmed through and slightly crisp.
4
Toast the split whole wheat English muffin until golden brown.
5
Poach the eggs in simmering water with a splash of vinegar for 3 minutes until the whites are set but the yolks remain runny.
6
Place two slices of Canadian bacon on each muffin half, top with a poached egg, and drizzle generously with the hollandaise sauce.
7
Garnish with fresh minced chives and serve immediately.