Name: Signature Protein Eggs Benedict
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 whole Whole-wheat English muffin; 2.5 oz Canadian bacon; 2 large Eggs; 0.5 cup Nonfat Greek yogurt; 1 tsp Dijon mustard; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.13 tsp Turmeric; 1 tbsp White vinegar; 1 tbsp Fresh chives

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Signature Protein Eggs Benedict

Poached eggs nestled on savory Canadian bacon and toasted muffins, draped in a velvety Greek yogurt hollandaise that adds a bright, citrusy zing to every bite.

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NUTRITION

Protein

54.9g

Fat

18.6g

Carbs

40.8g

SERVINGS

1 serving

INGREDIENTS

1 whole Whole-wheat English muffin

2.5 oz Canadian bacon

2 large Eggs

0.5 cup Nonfat Greek yogurt

1 tsp Dijon mustard

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Turmeric

1 tbsp White vinegar

1 tbsp Fresh chives

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PREPARATION

1
Split and toast the English muffin until the edges are golden and crisp.
2
Warm the Canadian bacon in a non-stick skillet over medium heat for 1-2 minutes per side until heated through.
3
Fill a medium saucepan with water and the white vinegar, bringing it to a very gentle simmer.
4
Crack each egg into a small ramekin, then carefully slide them into the simmering water to poach for 3 minutes.
5
In a small bowl, whisk the Greek yogurt, Dijon mustard, lemon juice, sea salt, black pepper, and turmeric until smooth and creamy.
6
Layer each toasted muffin half with the Canadian bacon and a poached egg.
7
Spoon the velvety yogurt hollandaise over the eggs, garnish with fresh chives, and serve immediately.