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; 4 oz lean ham; 1 whole whole wheat English muffin; 0.25 cup plain non-fat Greek yogurt; 1 tsp lemon juice; 1 tsp Dijon mustard; 0.25 tsp ground turmeric; 0.25 tsp sea salt; 0.25 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 nestled on crispy ham and toasted whole wheat muffins, drizzled with a velvety lemon-yogurt sauce for a bright and savory morning bite.

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NUTRITION

Protein

50.4g

Fat

17.2g

Carbs

35.8g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

4 oz lean ham

1 whole whole wheat English muffin

0.25 cup plain non-fat Greek yogurt

1 tsp lemon juice

1 tsp Dijon mustard

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

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PREPARATION

1
Split the whole wheat English muffin and toast until golden and crisp.
2
Heat a non-stick skillet over medium-high heat and sear the ham slices until the edges are browned and crispy.
3
In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, turmeric, sea salt, and black pepper to create a high-protein sauce.
4
Gently warm the yogurt sauce in a small saucepan over very low heat for 1-2 minutes, stirring constantly to prevent curdling.
5
Bring a pot of water to a gentle simmer with a splash of vinegar, then poach the eggs for 3 minutes until the whites are set but the yolks remain runny.
6
Place the crispy ham on the toasted muffin halves and top each with a poached egg.
7
Drizzle the velvety sauce over the eggs and garnish with freshly chopped chives before serving.