Name: Classic Eggs Benedict with Hollandaise
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 whole sprouted grain English muffin; 4 oz nitrate-free Canadian bacon; 2 large pasture-raised eggs; 0 large egg yolk; 0.25 tbsp grass-fed butter; 1 tsp lemon juice; 1 cup organic baby spinach; 1 tsp white vinegar; 0.25 tsp sea salt; 0.13 tsp cayenne pepper

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 pasture-raised eggs and savory seared Canadian bacon rest on toasted sprouted muffins, finished with a velvety lemon-infused hollandaise sauce.

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NUTRITION

Protein

48.9g

Fat

20.4g

Carbs

28.8g

SERVINGS

1 serving

INGREDIENTS

1 whole sprouted grain English muffin

4 oz nitrate-free Canadian bacon

2 large pasture-raised eggs

0 large egg yolk

0.25 tbsp grass-fed butter

1 tsp lemon juice

1 cup organic baby spinach

1 tsp white vinegar

0.25 tsp sea salt

0.13 tsp cayenne pepper

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PREPARATION

1
Toast the sprouted English muffin halves until golden brown and set aside.
2
Sauté the Canadian bacon in a skillet over medium heat until slightly crisp and warmed through.
3
Quickly wilt the baby spinach in the same skillet with a pinch of sea salt until tender.
4
Bring a pot of water to a gentle simmer with the white vinegar and poach the eggs for 3 minutes until whites are set.
5
Whisk the egg yolk and lemon juice in a heat-proof bowl over simmering water, slowly drizzling in melted butter until the sauce is thick and velvety.
6
Assemble by layering the muffin halves with spinach, bacon, and poached eggs, then top with the hollandaise and a dash of cayenne.