Name: Classic Eggs Benedict with Hollandaise
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large Eggs; 3 oz Canadian bacon; 0.25 whole Whole wheat English muffin; 0 tsp Ghee; 1 tbsp Plain Greek yogurt; 1 tsp Lemon juice; 0.25 tsp Dijon mustard; 0.13 tsp Sea salt; 0.13 tsp Black pepper; 0.13 tsp Cayenne 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 nestled atop lean Canadian bacon and a toasted muffin, finished with a velvety, lemon-kissed yogurt hollandaise.

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NUTRITION

Protein

32.0g

Fat

19.3g

Carbs

17.6g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

3 oz Canadian bacon

0.25 whole Whole wheat English muffin

0 tsp Ghee

1 tbsp Plain Greek yogurt

1 tsp Lemon juice

0.25 tsp Dijon mustard

0.13 tsp Sea salt

0.13 tsp Black pepper

0.13 tsp Cayenne pepper

1 tsp White vinegar

1 tsp Fresh chives

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PREPARATION

1
Bring a pot of water to a gentle simmer and add the white vinegar.
2
Crack each egg into a small ramekin, then carefully slide them into the simmering water; poach for 3 minutes until whites are set but yolks remain runny.
3
While eggs poach, lightly sear the Canadian bacon in a non-stick skillet over medium heat until warmed through and slightly browned.
4
Toast the English muffin half until golden and crisp.
5
Prepare the clean hollandaise by whisking together the melted ghee, Greek yogurt, lemon juice, Dijon mustard, salt, pepper, and cayenne in a small bowl until smooth and creamy.
6
Place the toasted muffin on a plate, layer with the Canadian bacon, and top with the poached eggs.
7
Drizzle the velvety hollandaise over the eggs and garnish with freshly chopped chives.