YOUR SOLIN GENERATED RECIPE
High-Protein Eggs Benedict with Greek Yogurt Hollandaise
Poached eggs and savory Canadian bacon rest on toasted whole grain muffins, topped with a velvety Greek yogurt hollandaise for a bright, citrusy finish.
INGREDIENTS
1 whole Whole grain English muffin
2 large Eggs
4 oz Canadian bacon
0.25 cup Non-fat Greek yogurt
1 tsp Dijon mustard
1 tsp Lemon juice
0.13 tsp Ground turmeric
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp White vinegar
1 tbsp Fresh chives
PREPARATION
In a small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, ground turmeric, sea salt, and black pepper until smooth. Set aside at room temperature.
Split the English muffin and toast until golden brown.
Heat a non-stick skillet over medium heat and lightly sear the Canadian bacon slices for 1-2 minutes per side until heated through.
Fill a medium saucepan with water and add the white vinegar. Bring to a gentle simmer. Crack each egg into a small ramekin, then gently drop them into the simmering water. Poach for 3-4 minutes until the whites are set but the yolks remain runny.
Place the toasted English muffin halves on a plate. Top each half with two slices of Canadian bacon and one poached egg.
Drizzle the Greek yogurt hollandaise sauce generously over the eggs and garnish with freshly chopped chives.