Classic Eggs Benedict with Hollandaise

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

Classic Eggs Benedict with Hollandaise

YOUR SOLIN GENERATED RECIPE

Classic Eggs Benedict with Hollandaise

Poached eggs and savory Canadian bacon layered on a toasted whole grain muffin, topped with a velvety, lemon-infused Greek yogurt hollandaise.

Try 7 days free, then $12.99 / mo.

NUTRITION

579kcal
Protein
52.6g
Fat
27.2g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

1 whole Whole grain English muffin

4 oz Canadian bacon

2 large Eggs

1 large Egg yolk

2 tbsp Plain Greek yogurt

0.5 tsp Ghee

1 tsp Lemon juice

0.25 tsp Dijon mustard

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tbsp White vinegar

1 tsp Fresh chives

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Prepare the clean hollandaise by whisking the egg yolk, Greek yogurt, ghee, lemon juice, and mustard in a small heat-proof bowl over a pot of simmering water until thickened and velvety.

  • 2

    Season the sauce with sea salt and black pepper, then keep warm on very low heat.

  • 3

    Bring a medium pot of water to a gentle simmer and add the white vinegar.

  • 4

    Crack each egg into a small ramekin, swirl the water to create a vortex, and gently drop the eggs in to poach for 3 minutes until the whites are set but the yolks remain runny.

  • 5

    While eggs poach, lightly sear the Canadian bacon in a skillet over medium heat until heated through and slightly browned.

  • 6

    Toast the split whole grain English muffin until golden and crisp.

  • 7

    Assemble by placing two slices of Canadian bacon on each muffin half, topping with a poached egg, and drizzling generously with the warm hollandaise.

  • 8

    Garnish with fresh snipped chives before serving.

Classic Eggs Benedict with Hollandaise

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

Classic Eggs Benedict with Hollandaise

YOUR SOLIN GENERATED RECIPE

Classic Eggs Benedict with Hollandaise

Poached eggs and savory Canadian bacon layered on a toasted whole grain muffin, topped with a velvety, lemon-infused Greek yogurt hollandaise.

NUTRITION

579kcal
Protein
52.6g
Fat
27.2g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

1 whole Whole grain English muffin

4 oz Canadian bacon

2 large Eggs

1 large Egg yolk

2 tbsp Plain Greek yogurt

0.5 tsp Ghee

1 tsp Lemon juice

0.25 tsp Dijon mustard

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tbsp White vinegar

1 tsp Fresh chives

PREPARATION

  • 1

    Prepare the clean hollandaise by whisking the egg yolk, Greek yogurt, ghee, lemon juice, and mustard in a small heat-proof bowl over a pot of simmering water until thickened and velvety.

  • 2

    Season the sauce with sea salt and black pepper, then keep warm on very low heat.

  • 3

    Bring a medium pot of water to a gentle simmer and add the white vinegar.

  • 4

    Crack each egg into a small ramekin, swirl the water to create a vortex, and gently drop the eggs in to poach for 3 minutes until the whites are set but the yolks remain runny.

  • 5

    While eggs poach, lightly sear the Canadian bacon in a skillet over medium heat until heated through and slightly browned.

  • 6

    Toast the split whole grain English muffin until golden and crisp.

  • 7

    Assemble by placing two slices of Canadian bacon on each muffin half, topping with a poached egg, and drizzling generously with the warm hollandaise.

  • 8

    Garnish with fresh snipped chives before serving.