Name: Classic Eggs Benedict with Hollandaise
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 whole Whole wheat English muffin; 4 oz Canadian bacon; 2 large Eggs; 0 large Egg yolk; 0.25 tbsp Ghee; 1 tbsp Plain Greek yogurt; 1 tsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black 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, finished with a velvety lemon-infused hollandaise sauce.

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NUTRITION

Protein

45g

Fat

22.7g

Carbs

18.1g

SERVINGS

1 serving

INGREDIENTS

0.25 whole Whole wheat English muffin

4 oz Canadian bacon

2 large Eggs

0 large Egg yolk

0.25 tbsp Ghee

1 tbsp Plain Greek yogurt

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp White vinegar

1 tsp Fresh chives

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PREPARATION

1
Whisk the egg yolk, Greek yogurt, and lemon juice in a small heat-safe bowl set over a pot of simmering water.
2
Slowly drizzle in the melted ghee while whisking constantly until the sauce becomes thick and creamy, then season with sea salt and black pepper.
3
Fill a medium saucepan with water and white vinegar, bringing it to a very gentle simmer.
4
Carefully crack the eggs into the water and poach for 3 to 4 minutes until the whites are opaque and set.
5
Heat a skillet over medium-high heat and sear the Canadian bacon until the edges are golden and crisp.
6
Toast the English muffin half until it is warm and golden brown.
7
Assemble the dish by placing the seared bacon and poached eggs on the muffin, then topping with the hollandaise sauce and fresh chives.