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-grain English muffin; 2 oz Canadian bacon; 2 large eggs; 0.5 cup plain non-fat Greek yogurt; 0 large egg yolk; 1 tsp fresh lemon juice; 0.25 tsp Dijon mustard; 0.25 tsp sea salt; 0.25 tsp black pepper; 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 nestled on Canadian bacon and toasted whole-grain muffins, topped with a velvety, protein-rich Greek yogurt hollandaise.

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NUTRITION

Protein

51.3g

Fat

14.4g

Carbs

25.2g

SERVINGS

1 serving

INGREDIENTS

0.5 whole whole-grain English muffin

2 oz Canadian bacon

2 large eggs

0.5 cup plain non-fat Greek yogurt

0 large egg yolk

1 tsp fresh lemon juice

0.25 tsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp white vinegar

1 tsp fresh chives

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PREPARATION

1
Whisk Greek yogurt, egg yolk, lemon juice, and Dijon mustard in a small bowl over a pot of simmering water until thickened and velvety.
2
Slice the whole-grain English muffin in half and toast until golden brown.
3
Sauté the Canadian bacon in a non-stick skillet over medium heat for 2 minutes per side until warmed through.
4
Fill a medium saucepan with water and vinegar, bringing it to a gentle simmer.
5
Carefully crack eggs into the simmering water and poach for 3 minutes until the whites are set but yolks remain runny.
6
Place muffin halves on a plate, top each with two slices of bacon and one poached egg.
7
Drizzle the warm yogurt hollandaise over the eggs and garnish with fresh chives, sea salt, and black pepper.