YOUR SOLIN GENERATED RECIPE
Creamy Hollandaise Eggs Benedict with Crispy Ham
Poached eggs and savory ham stacked on a toasted muffin, finished with a velvety Greek yogurt hollandaise that adds a bright, citrusy zing to every bite.
INGREDIENTS
1 whole whole wheat English muffin
4 oz lean ham
2 large eggs
1 large egg yolk
0.25 cup plain non-fat Greek yogurt
1 tsp ghee
1 tsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp cayenne pepper
1 cup fresh baby spinach
PREPARATION
To make the healthy hollandaise, whisk the egg yolk, Greek yogurt, lemon juice, sea salt, and cayenne pepper in a small heat-safe bowl.
Place the bowl over a small pot of simmering water (double boiler method) and whisk constantly until the sauce thickens and reaches a velvety consistency, then whisk in the ghee and remove from heat.
Heat a non-stick skillet over medium-high heat and sear the ham slices for 2 minutes per side until the edges are crispy and browned.
In the same skillet, quickly wilt the baby spinach with a splash of water for 30 seconds until tender, then set aside.
Bring a medium pot of water to a gentle simmer with a splash of vinegar; crack the two whole eggs into the water and poach for 3 minutes for a runny yolk.
Split and toast the whole wheat English muffin until golden brown.
Assemble by placing the toasted muffin halves on a plate, layering with the wilted spinach, crispy ham, and poached eggs.
Generously spoon the warm yogurt hollandaise over the eggs and finish with a crack of black pepper.