Name: Creamy Hollandaise Eggs Benedict with Crispy Prosciutto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 2 oz prosciutto; 1 whole whole-wheat english muffin; 0.5 cup non-fat plain greek yogurt; 0.5 tbsp ghee; 1 tsp lemon juice; 0.25 tsp turmeric; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp white vinegar

Creamy Hollandaise Eggs Benedict with Crispy Prosciutto

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

YOUR SOLIN GENERATED RECIPE

Creamy Hollandaise Eggs Benedict with Crispy Prosciutto

Poached eggs nestled on toasted whole-grain muffins with crispy prosciutto, topped with a velvety Greek yogurt hollandaise sauce for a tangy finish.

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NUTRITION

Protein

44.4g

Fat

31.2g

Carbs

34.6g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

2 oz prosciutto

1 whole whole-wheat english muffin

0.5 cup non-fat plain greek yogurt

0.5 tbsp ghee

1 tsp lemon juice

0.25 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp white vinegar

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PREPARATION

1
Place the prosciutto in a cold skillet, turn to medium heat, and cook until it becomes shatteringly crisp, then set aside on a paper towel.
2
In a small bowl, whisk together the Greek yogurt, melted ghee, lemon juice, turmeric, and sea salt until the sauce is velvety and warm.
3
Fill a medium saucepan with water and vinegar, bring to a gentle simmer, and poach the eggs for 3 minutes until the whites are opaque.
4
Toast the whole-wheat English muffin halves until they are golden and firm.
5
Place two slices of crispy prosciutto on each muffin half and top with a poached egg.
6
Spoon the warm yogurt hollandaise over the eggs and finish with a crack of fresh black pepper.