Name: Classic Eggs Benedict with Hollandaise
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 whole Whole wheat English muffin; 4 oz Canadian bacon; 2 large Eggs; 1 large Egg yolk; 0.25 cup Nonfat plain Greek yogurt; 0 tsp Ghee; 1 tsp Lemon juice; 1 tsp White vinegar; 0.13 tsp Sea salt; 0.13 tsp Black pepper; 0.13 tsp Smoked paprika

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 lean Canadian bacon layered on a toasted whole-wheat muffin, topped with a velvety, protein-rich Greek yogurt hollandaise.

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NUTRITION

Protein

54.9g

Fat

22.7g

Carbs

35.1g

SERVINGS

1 serving

INGREDIENTS

0.5 whole Whole wheat English muffin

4 oz Canadian bacon

2 large Eggs

1 large Egg yolk

0.25 cup Nonfat plain Greek yogurt

0 tsp Ghee

1 tsp Lemon juice

1 tsp White vinegar

0.13 tsp Sea salt

0.13 tsp Black pepper

0.13 tsp Smoked paprika

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PREPARATION

1
Whisk the egg yolk, Greek yogurt, lemon juice, and melted ghee in a small bowl until smooth.
2
Gently warm the yogurt mixture over a double boiler or in 10-second intervals in the microwave, whisking constantly to prevent curdling.
3
Fill a medium pot 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 yolks remain runny.
5
While eggs poach, lightly sear the Canadian bacon in a dry skillet over medium heat until warmed through.
6
Toast the English muffin half until golden and crisp.
7
Place the toasted muffin on a plate, top with the Canadian bacon, then the poached eggs.
8
Drizzle with the warm yogurt hollandaise and garnish with sea salt, black pepper, and smoked paprika.