YOUR SOLIN GENERATED RECIPE
Lean Ham and Poached Egg Stack with Roasted Asparagus and Creamy Lemon Sauce
Enjoy a balanced and flavorful plate featuring lean, smoky ham layered with a delicately poached egg and extra egg white, beautifully presented on a bed of roasted asparagus. The dish is elevated with a zesty, creamy lemon sauce made with Greek yogurt and fresh lemon juice, finished with a drizzle of olive oil. It’s a satisfying meal that perfectly marries protein and vibrant spring flavors to please your palate and keep you energized.
INGREDIENTS
2 slices Lean Ham (110g total)
1 large whole Egg (50g)
1 large Egg White (33g)
1 cup Asparagus (100g)
4 tbsp Greek Yogurt (60g)
1 tbsp Lemon Juice (15g)
1 tbsp Olive Oil (15g)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Toss the asparagus with olive oil, salt, and pepper, then spread on a baking sheet.
Roast the asparagus in the oven for about 10-12 minutes until tender and slightly crisp.
While the asparagus roasts, bring a pot of water to a gentle simmer. Lightly crack the whole egg and carefully add it with the egg white into the simmering water. Poach for 3-4 minutes until the whites are set but the yolk remains runny. Remove using a slotted spoon and set aside.
Lightly warm the lean ham slices in a skillet over medium heat just until heated through. Keep them flat as they will form layers in the stack.
In a small bowl, whisk together the Greek yogurt and lemon juice. Season with a pinch of salt and pepper to create a creamy, tangy sauce.
To assemble, place the warm ham slices on a plate, top with the poached egg and egg white neatly arranged, and then layer the roasted asparagus along the side or on top.
Finally, drizzle the creamy lemon sauce over the stack. Serve immediately and enjoy your nutrient-packed meal.