YOUR SOLIN GENERATED RECIPE
Poached Eggs with Crispy Lean Ham, Whole Grain Toast, and Creamy Lemon Dill Sauce
Experience a delightful balance of textures and flavors with perfectly poached eggs, crispy lean ham, and a hearty slice of whole grain toast. The dish is elevated by a light, tangy lemon dill sauce made with nonfat Greek yogurt, providing a refreshing finish that ties all the components together for a satisfying meal.
INGREDIENTS
3 Large Eggs
2 slices Lean Ham
1 slice Whole Grain Bread
2 tbsp Nonfat Greek Yogurt
1 tsp Fresh Lemon Juice
1 tbsp Fresh Dill
Salt and Pepper to taste
PREPARATION
Fill a wide saucepan with water and bring it to a gentle simmer. Add a splash of vinegar if desired to help the eggs coagulate better.
Crack each egg into a small ramekin or cup to avoid breaking the yolk.
Gently slide each egg into the simmering water. Poach for about 3-4 minutes for a soft, runny yolk, adjusting the timing based on your preference.
While the eggs are poaching, heat a non-stick skillet over medium heat and lightly crisp the lean ham slices for 1-2 minutes on each side until edges are slightly crispy.
Toast the slice of whole grain bread until golden brown.
In a small bowl, combine the nonfat Greek yogurt, fresh lemon juice, chopped fresh dill, and a pinch of salt and pepper. Mix until smooth to create the creamy lemon dill sauce.
Using a slotted spoon, remove the poached eggs from the water and gently drain off excess water.
Assemble the plate by placing the toasted bread, topping it with poached eggs, arranging the crispy ham on the side, and drizzling the lemon dill sauce over the eggs.
Finish with an extra sprinkle of fresh dill, salt, and pepper if desired, and serve immediately.