Name: Classic Eggs Benedict with Hollandaise
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Canadian bacon; 2 large eggs; 1 large egg yolk; 1 whole English muffin; 0.5 tbsp ghee; 1 tsp lemon juice; 0.13 tsp cayenne pepper; 0.13 tsp sea salt; 0.13 tsp black pepper; 1 cup baby spinach; 1 tsp white vinegar

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 on salty Canadian bacon and toasted sprouted muffins, finished with a velvety, lemon-kissed hollandaise sauce.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

39.0g

Fat

30.0g

Carbs

34.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Canadian bacon

2 large eggs

1 large egg yolk

1 whole English muffin

0.5 tbsp ghee

1 tsp lemon juice

0.13 tsp cayenne pepper

0.13 tsp sea salt

0.13 tsp black pepper

1 cup baby spinach

1 tsp white vinegar

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Fill a medium saucepan with water and add the white vinegar; bring to a gentle simmer over medium heat.
2
In a small blender or using a whisk, combine the egg yolk and lemon juice until frothy.
3
Slowly drizzle the melted ghee into the egg yolk mixture while whisking constantly to create a thick, creamy hollandaise; season with sea salt and cayenne.
4
In a dry skillet over medium-high heat, sear the Canadian bacon for 2 minutes per side until browned and fragrant.
5
Add the baby spinach to the same skillet and sauté for 1 minute until just wilted.
6
Carefully crack each egg into a ramekin and slide them into the simmering water; poach for 3 minutes until the whites are set but yolks remain runny.
7
Split and toast the English muffin until golden brown.
8
Assemble by placing the spinach and Canadian bacon on the muffin halves, topping with a poached egg, and drizzling with the warm hollandaise and black pepper.