Eggs Benedict with Toasted English Muffins

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

Eggs Benedict with Toasted English Muffins

YOUR SOLIN GENERATED RECIPE

Eggs Benedict with Toasted English Muffins

Poached eggs nestled on Canadian bacon and toasted muffins, topped with a creamy, lemon-kissed yogurt hollandaise for a bright and velvety finish.

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NUTRITION

521kcal
Protein
48.8g
Fat
21.5g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

4 oz Canadian bacon

1 whole whole-wheat English muffin

0.25 cup non-fat Greek yogurt

1 tsp Dijon mustard

1 tsp lemon juice

0.13 tsp ground turmeric

1 cup fresh baby spinach

1 tsp white vinegar

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    In a small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, turmeric, sea salt, and black pepper until smooth to create the clean hollandaise sauce.

  • 2

    Split the English muffin and toast until golden and crisp.

  • 3

    In a small skillet over medium heat, sear the Canadian bacon for 1 to 2 minutes per side until heated through and slightly browned.

  • 4

    Fill a medium saucepan with water and add the white vinegar; bring to a very gentle simmer.

  • 5

    Carefully crack the eggs into the simmering water and poach for approximately 3 minutes until the whites are fully set but the yolks remain runny.

  • 6

    While eggs poach, steam the baby spinach in a separate pan with a tablespoon of water for 1 minute until just wilted.

  • 7

    Assemble by placing the wilted spinach and Canadian bacon on the toasted muffin halves, topping each with a poached egg and a generous drizzle of the prepared yogurt sauce.

Eggs Benedict with Toasted English Muffins

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

Eggs Benedict with Toasted English Muffins

YOUR SOLIN GENERATED RECIPE

Eggs Benedict with Toasted English Muffins

Poached eggs nestled on Canadian bacon and toasted muffins, topped with a creamy, lemon-kissed yogurt hollandaise for a bright and velvety finish.

NUTRITION

521kcal
Protein
48.8g
Fat
21.5g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

4 oz Canadian bacon

1 whole whole-wheat English muffin

0.25 cup non-fat Greek yogurt

1 tsp Dijon mustard

1 tsp lemon juice

0.13 tsp ground turmeric

1 cup fresh baby spinach

1 tsp white vinegar

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    In a small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, turmeric, sea salt, and black pepper until smooth to create the clean hollandaise sauce.

  • 2

    Split the English muffin and toast until golden and crisp.

  • 3

    In a small skillet over medium heat, sear the Canadian bacon for 1 to 2 minutes per side until heated through and slightly browned.

  • 4

    Fill a medium saucepan with water and add the white vinegar; bring to a very gentle simmer.

  • 5

    Carefully crack the eggs into the simmering water and poach for approximately 3 minutes until the whites are fully set but the yolks remain runny.

  • 6

    While eggs poach, steam the baby spinach in a separate pan with a tablespoon of water for 1 minute until just wilted.

  • 7

    Assemble by placing the wilted spinach and Canadian bacon on the toasted muffin halves, topping each with a poached egg and a generous drizzle of the prepared yogurt sauce.