YOUR SOLIN GENERATED RECIPE
Creamy Hollandaise Eggs Benedict with Crispy Ham
Poached eggs nestled on toasted English muffins and savory ham, topped with a velvety Greek yogurt hollandaise sauce that adds a bright, citrusy finish.
INGREDIENTS
2 large eggs
4 oz lean ham
1 whole whole-wheat English muffin
0.25 cup plain non-fat Greek yogurt
1 large egg yolk
1 tsp lemon juice
0.25 tsp Dijon mustard
0.13 tsp sea salt
0.13 tsp black pepper
1 tsp fresh chives
PREPARATION
Prepare the lightened hollandaise by whisking the Greek yogurt, egg yolk, lemon juice, and Dijon mustard in a small heat-safe bowl over a pot of simmering water until thickened and velvety.
Heat a non-stick skillet over medium-high heat and sear the ham slices for 2 minutes per side until the edges are crispy and golden.
Bring a medium pot of water to a gentle simmer with a splash of vinegar, then carefully crack the eggs into the water and poach for 3 minutes for a runny yolk.
Split and toast the English muffin until the edges are slightly browned and crunchy.
Assemble by placing two ham slices on each muffin half, followed by one poached egg on each side.
Drizzle the warm yogurt hollandaise over the eggs and garnish with sea salt, black pepper, and chopped chives.