Name: Creamy Hollandaise Eggs Benedict with Crispy Ham
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 3 oz Canadian bacon; 1 whole sprouted English muffin; 0.25 cup non-fat Greek yogurt; 0.5 tbsp ghee; 1 tsp lemon juice; 0.25 tsp Dijon mustard; 0.13 tsp ground turmeric; 0.13 tsp sea salt; 0.13 tsp black pepper; 1 tsp fresh chives

Creamy Hollandaise Eggs Benedict with Crispy Ham

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 Ham

Poached eggs and seared ham rest on a toasted sprouted muffin, topped with a velvety lemon-yogurt hollandaise sauce that adds a bright, zesty finish.

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NUTRITION

Protein

50.2g

Fat

23.8g

Carbs

36.8g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

3 oz Canadian bacon

1 whole sprouted English muffin

0.25 cup non-fat Greek yogurt

0.5 tbsp ghee

1 tsp lemon juice

0.25 tsp Dijon mustard

0.13 tsp ground turmeric

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp fresh chives

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PREPARATION

1
Bring a medium pot of water to a gentle simmer and add a splash of vinegar to help the egg whites coagulate.
2
Carefully crack each egg into a small ramekin and slide them into the simmering water for 3 minutes until whites are set but yolks remain runny.
3
While eggs poach, heat a non-stick skillet over medium-high heat and sear the Canadian bacon until the edges are golden and crispy.
4
Split and toast the sprouted English muffin until the surface is lightly browned and warm.
5
In a small bowl, whisk together the Greek yogurt, melted ghee, lemon juice, Dijon mustard, turmeric, sea salt, and black pepper until smooth and creamy.
6
Place the toasted muffin halves on a plate, top each with the crispy bacon and a carefully drained poached egg.
7
Drizzle the velvety yogurt hollandaise over the eggs and garnish with freshly chopped chives before serving.