Poached Eggs with Lean Ham, Whole-Grain English Muffin, and Creamy Lemon-Dill Sauce

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

Poached Eggs with Lean Ham, Whole-Grain English Muffin, and Creamy Lemon-Dill Sauce

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Lean Ham, Whole-Grain English Muffin, and Creamy Lemon-Dill Sauce

Enjoy a savory, protein-packed meal featuring tender poached eggs paired with lean ham, a lightly toasted half whole-grain English muffin, and a zesty creamy lemon-dill sauce that adds brightness and a refreshing finish.

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NUTRITION

344kcal
Protein
31.2g
Fat
17.6g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs (100g total)

2 ounces Lean Ham (56g)

1 half Whole-Grain English Muffin (57g)

1/4 cup Nonfat Greek Yogurt (61g)

1 teaspoon Extra Virgin Olive Oil (4.5g)

1/4 of a Lemon (zest and juice, ~15g)

1 tablespoon Fresh Dill (chopped, 3g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Bring a pot of water to a gentle simmer for poaching eggs.

  • 2

    Crack the eggs one at a time into a small cup and gently slide them into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon and set aside on a paper towel to drain.

  • 3

    While the eggs are poaching, lightly toast the half whole-grain English muffin until golden.

  • 4

    In a small bowl, whisk together the nonfat Greek yogurt, extra virgin olive oil, lemon zest and juice, and chopped fresh dill. Season with salt and pepper to taste.

  • 5

    Plate the toasted muffin and layer with lean ham. Top with the poached eggs and drizzle generously with the creamy lemon-dill sauce.

  • 6

    Finish with an extra sprinkle of salt and pepper if desired, and serve immediately.

Poached Eggs with Lean Ham, Whole-Grain English Muffin, and Creamy Lemon-Dill Sauce

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

Poached Eggs with Lean Ham, Whole-Grain English Muffin, and Creamy Lemon-Dill Sauce

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Lean Ham, Whole-Grain English Muffin, and Creamy Lemon-Dill Sauce

Enjoy a savory, protein-packed meal featuring tender poached eggs paired with lean ham, a lightly toasted half whole-grain English muffin, and a zesty creamy lemon-dill sauce that adds brightness and a refreshing finish.

NUTRITION

344kcal
Protein
31.2g
Fat
17.6g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs (100g total)

2 ounces Lean Ham (56g)

1 half Whole-Grain English Muffin (57g)

1/4 cup Nonfat Greek Yogurt (61g)

1 teaspoon Extra Virgin Olive Oil (4.5g)

1/4 of a Lemon (zest and juice, ~15g)

1 tablespoon Fresh Dill (chopped, 3g)

Salt & Pepper to taste

PREPARATION

  • 1

    Bring a pot of water to a gentle simmer for poaching eggs.

  • 2

    Crack the eggs one at a time into a small cup and gently slide them into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon and set aside on a paper towel to drain.

  • 3

    While the eggs are poaching, lightly toast the half whole-grain English muffin until golden.

  • 4

    In a small bowl, whisk together the nonfat Greek yogurt, extra virgin olive oil, lemon zest and juice, and chopped fresh dill. Season with salt and pepper to taste.

  • 5

    Plate the toasted muffin and layer with lean ham. Top with the poached eggs and drizzle generously with the creamy lemon-dill sauce.

  • 6

    Finish with an extra sprinkle of salt and pepper if desired, and serve immediately.