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 nitrate-free ham; 0.5 whole sprouted grain English muffin; 1 large egg yolk; 0.25 cup plain non-fat Greek yogurt; 0.25 tbsp ghee; 1 tsp lemon juice; 0.13 tsp sea salt; 0.13 tsp black pepper; 0.25 tsp smoked paprika; 1 cup baby spinach

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 crispy nitrate-free ham layered over a toasted sprouted muffin, finished with a velvety, protein-rich yogurt hollandaise sauce.

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NUTRITION

Protein

46.7g

Fat

28.2g

Carbs

35.1g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

4 oz nitrate-free ham

0.5 whole sprouted grain English muffin

1 large egg yolk

0.25 cup plain non-fat Greek yogurt

0.25 tbsp ghee

1 tsp lemon juice

0.13 tsp sea salt

0.13 tsp black pepper

0.25 tsp smoked paprika

1 cup baby spinach

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PREPARATION

1
Sear the ham in a skillet over medium-high heat until the edges are golden and crispy.
2
Lightly toast the sprouted grain English muffin half until firm.
3
Whisk the egg yolk, Greek yogurt, ghee, lemon juice, salt, and pepper in a small bowl until smooth.
4
Gently warm the sauce mixture over a double boiler or on very low heat, whisking constantly until thickened and silky.
5
Poach the two eggs in simmering water with a splash of vinegar for 3 minutes until the whites are set.
6
Steam the baby spinach in a small pan with a splash of water until just wilted.
7
Layer the spinach and crispy ham onto the muffin, top with poached eggs, and pour over the warm hollandaise.
8
Garnish with a sprinkle of smoked paprika before serving.