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.

Creamy Hollandaise Eggs Benedict with Crispy Ham

YOUR SOLIN GENERATED RECIPE

Creamy Hollandaise Eggs Benedict with Crispy Ham

Poached eggs nestled on toasted muffins and salty ham, topped with a velvety Greek yogurt hollandaise that adds a bright, citrusy finish to every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

542kcal
Protein
48.7g
Fat
24.3g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

1 whole whole-grain English muffin

4 oz lean ham

2 large eggs

1 large egg yolk

0.25 cup nonfat Greek yogurt

0.25 tbsp ghee

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp paprika

1 tsp white vinegar

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a small bowl, whisk the egg yolk, Greek yogurt, lemon juice, and sea salt until completely smooth.

  • 2

    Transfer the yogurt mixture to a small saucepan over very low heat and whisk constantly for 2-3 minutes until thickened and warm, ensuring it does not come to a boil.

  • 3

    Whisk the melted ghee into the sauce until emulsified and set the pan aside in a warm spot.

  • 4

    Heat a non-stick skillet over medium-high heat and sear the ham slices for 1-2 minutes per side until the edges are golden and crispy.

  • 5

    Bring a medium pot of water to a gentle simmer, stir in the white vinegar, and poach the two large eggs for 3 minutes until the whites are opaque but the yolks remain soft.

  • 6

    Split and toast the whole-grain English muffin until the surfaces are crunchy and brown.

  • 7

    Place the crispy ham slices onto the toasted muffin halves and carefully top each with a poached egg.

  • 8

    Drizzle the warm hollandaise sauce over the eggs and finish with a sprinkle of black pepper and paprika.

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.

Creamy Hollandaise Eggs Benedict with Crispy Ham

YOUR SOLIN GENERATED RECIPE

Creamy Hollandaise Eggs Benedict with Crispy Ham

Poached eggs nestled on toasted muffins and salty ham, topped with a velvety Greek yogurt hollandaise that adds a bright, citrusy finish to every bite.

NUTRITION

542kcal
Protein
48.7g
Fat
24.3g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

1 whole whole-grain English muffin

4 oz lean ham

2 large eggs

1 large egg yolk

0.25 cup nonfat Greek yogurt

0.25 tbsp ghee

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp paprika

1 tsp white vinegar

PREPARATION

  • 1

    In a small bowl, whisk the egg yolk, Greek yogurt, lemon juice, and sea salt until completely smooth.

  • 2

    Transfer the yogurt mixture to a small saucepan over very low heat and whisk constantly for 2-3 minutes until thickened and warm, ensuring it does not come to a boil.

  • 3

    Whisk the melted ghee into the sauce until emulsified and set the pan aside in a warm spot.

  • 4

    Heat a non-stick skillet over medium-high heat and sear the ham slices for 1-2 minutes per side until the edges are golden and crispy.

  • 5

    Bring a medium pot of water to a gentle simmer, stir in the white vinegar, and poach the two large eggs for 3 minutes until the whites are opaque but the yolks remain soft.

  • 6

    Split and toast the whole-grain English muffin until the surfaces are crunchy and brown.

  • 7

    Place the crispy ham slices onto the toasted muffin halves and carefully top each with a poached egg.

  • 8

    Drizzle the warm hollandaise sauce over the eggs and finish with a sprinkle of black pepper and paprika.