YOUR SOLIN GENERATED RECIPE
Classic Eggs Benedict with Hollandaise
Poached eggs and savory Canadian bacon layered on toasted whole wheat muffins, finished with a velvety, protein-rich Greek yogurt hollandaise sauce.
INGREDIENTS
4 oz Canadian bacon
2 large Eggs
0.5 whole Whole wheat English muffin
0.5 large Egg yolk
2 tbsp Plain Greek yogurt
1 tsp Lemon juice
0.25 tsp Ghee
0.25 tsp Sea salt
0.25 tsp Black pepper
0.13 tsp Cayenne pepper
1 tsp White vinegar
PREPARATION
Fill a medium saucepan with water and bring to a gentle simmer, then stir in the white vinegar.
In a small heat-proof bowl, whisk together the egg yolk, Greek yogurt, lemon juice, sea salt, and cayenne pepper.
Place the bowl over a pot of simmering water to create a double boiler and whisk constantly while slowly drizzling in the melted ghee until the sauce is thick and velvety.
Heat a skillet over medium-high heat and sear the Canadian bacon for 1-2 minutes per side until the edges are slightly crisp.
Toast the English muffin halves until golden brown and place them on a serving plate.
Crack each egg into a small ramekin, create a gentle whirlpool in the simmering water, and carefully drop the eggs in to poach for 3 minutes.
Remove the eggs with a slotted spoon and drain briefly on a paper towel to remove excess water.
Place two bacon slices on each muffin half, top with a poached egg, and drizzle with the warm hollandaise sauce and black pepper.