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; 4 oz Canadian bacon; 0.5 whole whole wheat English muffin; 1 large egg yolk; 2 tbsp plain Greek yogurt; 0 tsp ghee; 1 tsp lemon juice; 0.25 tsp sea salt; 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 on savory Canadian bacon and toasted whole wheat muffins, drizzled with a velvety, lemon-kissed hollandaise sauce.

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NUTRITION

Protein

46.0g

Fat

27.0g

Carbs

19.9g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

4 oz Canadian bacon

0.5 whole whole wheat English muffin

1 large egg yolk

2 tbsp plain Greek yogurt

0 tsp ghee

1 tsp lemon juice

0.25 tsp sea salt

0.13 tsp cayenne pepper

1 tsp white vinegar

1 tsp fresh chives

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PREPARATION

1
Split and toast the whole wheat English muffin until golden and crisp.
2
In a small skillet over medium heat, lightly sear the Canadian bacon slices for 1-2 minutes per side until warmed through.
3
Bring a medium pot of water to a gentle simmer and add the white vinegar.
4
Crack eggs into individual ramekins, then carefully slide them into the simmering water; poach for 3 minutes for a runny yolk.
5
While eggs poach, whisk the egg yolk, Greek yogurt, melted ghee, lemon juice, sea salt, and cayenne in a heat-safe bowl over a pot of barely simmering water until thickened and velvety.
6
Place the toasted muffin halves on a plate, top each with two slices of Canadian bacon, and then a poached egg.
7
Generously drizzle the warm hollandaise over the eggs and garnish with freshly snipped chives.