Name: Classic Eggs Benedict with Hollandaise
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 whole Whole wheat English muffin; 5 oz Canadian Bacon; 2 large Eggs; 2 tbsp Plain Greek Yogurt; 0.5 tsp Ghee; 1 tsp Lemon juice; 0.13 tsp Sea salt; 0.13 tsp Black pepper; 0.13 tsp Turmeric; 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 and savory Canadian bacon rest on a toasted whole wheat muffin, topped with a velvety Greek yogurt hollandaise that adds a bright, zesty finish.

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NUTRITION

Protein

48.8g

Fat

27.8g

Carbs

20.7g

SERVINGS

1 serving

INGREDIENTS

0.5 whole Whole wheat English muffin

5 oz Canadian Bacon

2 large Eggs

2 tbsp Plain Greek Yogurt

0.5 tsp Ghee

1 tsp Lemon juice

0.13 tsp Sea salt

0.13 tsp Black pepper

0.13 tsp Turmeric

1 tsp White vinegar

1 tsp Fresh chives

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PREPARATION

1
Fill a medium saucepan with water and vinegar; bring to a gentle simmer.
2
Whisk Greek yogurt, melted ghee, lemon juice, salt, and turmeric in a small bowl until smooth and creamy.
3
Crack eggs into individual ramekins, then gently slide them into the simmering water for 3 minutes.
4
Sear the Canadian bacon in a skillet over medium heat until edges are slightly crisp.
5
Toast the English muffin halves until golden brown.
6
Layer each muffin half with slices of bacon and one poached egg.
7
Drizzle the warm hollandaise sauce over the eggs and garnish with fresh chives.