Name: Classic Eggs Benedict with Hollandaise
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Canadian bacon; 2 large Eggs; 1 large Egg yolk; 0.25 cup Nonfat Greek yogurt; 1 tsp Dijon mustard; 1 tsp Lemon juice; 1 slice Sprouted grain bread; 0.13 tsp Sea salt; 0.13 tsp Black pepper; 0.13 tsp Smoked paprika; 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 savory Canadian bacon and toasted sprouted bread, topped with a velvety, protein-rich Greek yogurt hollandaise sauce.

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NUTRITION

Protein

56.3g

Fat

22.7g

Carbs

22.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Canadian bacon

2 large Eggs

1 large Egg yolk

0.25 cup Nonfat Greek yogurt

1 tsp Dijon mustard

1 tsp Lemon juice

1 slice Sprouted grain bread

0.13 tsp Sea salt

0.13 tsp Black pepper

0.13 tsp Smoked paprika

1 tsp White vinegar

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PREPARATION

1
In a small bowl, whisk the egg yolk, Greek yogurt, Dijon mustard, and lemon juice until smooth.
2
Gently warm the yogurt mixture in a small saucepan over very low heat, whisking constantly until thickened; do not boil.
3
Toast the sprouted grain bread until golden and crisp.
4
In a skillet over medium heat, sear the Canadian bacon for 1-2 minutes per side until heated through.
5
Bring a pot of water with vinegar to a gentle simmer, then poach the eggs for 3 minutes until whites are set but yolks remain runny.
6
Place the Canadian bacon on the toasted bread, top with poached eggs, and drizzle with the warm hollandaise.
7
Garnish with sea salt, black pepper, and a dusting of smoked paprika.