Name: Creamy Hollandaise Eggs Benedict with Crispy Prosciutto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large Eggs; 2 oz Prosciutto; 1 whole Whole-grain English muffin; 0.5 cup Nonfat Greek yogurt; 1 tsp Lemon juice; 0.5 tsp Dijon mustard; 0.25 tsp Turmeric; 1 tsp Ghee; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh chives

Creamy Hollandaise Eggs Benedict with Crispy Prosciutto

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 Prosciutto

Poached eggs nestled on salty, crispy prosciutto and toasted whole-grain muffins, finished with a velvety, protein-packed lemon hollandaise sauce.

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NUTRITION

Protein

54.6g

Fat

29.9g

Carbs

38.8g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

2 oz Prosciutto

1 whole Whole-grain English muffin

0.5 cup Nonfat Greek yogurt

1 tsp Lemon juice

0.5 tsp Dijon mustard

0.25 tsp Turmeric

1 tsp Ghee

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh chives

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PREPARATION

1
Place the prosciutto in a cold skillet and turn the heat to medium, cooking until the edges are golden and the texture is crispy.
2
In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, turmeric, and melted ghee until the sauce is smooth and creamy.
3
Bring a pot of water to a gentle simmer with a splash of vinegar, then carefully poach the eggs for 3 minutes until the whites are set but the yolks remain runny.
4
Toast the English muffin halves until they are deeply browned and crunchy.
5
Assemble by layering the crispy prosciutto on the muffin halves, topping each with a poached egg and a generous spoonful of the warm hollandaise sauce.
6
Finish the dish with a sprinkle of sea salt, black pepper, and fresh chives.