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 Sprouted grain English muffin; 2 large Eggs; 4 oz Canadian bacon; 1 large Egg yolk; 0 tbsp Ghee; 1 tsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.13 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

Poached eggs and savory Canadian bacon layered on a toasted sprouted muffin, topped with a velvety smooth ghee-based hollandaise sauce.

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NUTRITION

Protein

49.2g

Fat

24g

Carbs

18.5g

SERVINGS

1 serving

INGREDIENTS

0.5 whole Sprouted grain English muffin

2 large Eggs

4 oz Canadian bacon

1 large Egg yolk

0 tbsp Ghee

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Cayenne pepper

1 tsp White vinegar

1 tbsp Fresh chives

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PREPARATION

1
Prepare the hollandaise by whisking the egg yolk and lemon juice in a heat-proof bowl over a pot of simmering water.
2
Slowly drizzle in melted ghee while whisking constantly until the sauce is thick and emulsified.
3
Season the sauce with sea salt and a pinch of cayenne pepper, then keep warm.
4
Bring a large pot of water to a gentle simmer and add white vinegar.
5
Crack eggs into individual ramekins, swirl the water to create a vortex, and gently drop eggs in to poach for 3 minutes.
6
Lightly sear the Canadian bacon in a skillet over medium heat until warmed through.
7
Toast the sprouted grain English muffin until golden and crisp.
8
Assemble by placing bacon on the muffin halves, topping with poached eggs, and drizzling with the warm hollandaise.
9
Garnish with freshly snipped chives and black pepper.