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 salty crisped ham and wilted spinach, topped with a velvety lemon-ghee hollandaise sauce for a luxuriously smooth finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

561kcal
Protein
42.2g
Fat
28.6g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 large egg yolk

4 oz lean ham

1 cup fresh spinach

0.5 whole English muffin

0.5 tbsp ghee

1 tsp lemon juice

1 tsp apple cider vinegar

0.13 tsp sea salt

0.13 tsp black pepper

0.13 tsp cayenne pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat a non-stick skillet over medium-high heat and sear the lean ham until the edges are golden and crispy.

  • 2

    Remove the ham and in the same pan, wilt the fresh spinach with a splash of water until bright green and tender.

  • 3

    Toast the English muffin half until firm and golden brown.

  • 4

    Create a double boiler by placing a small heat-proof bowl over a pot of simmering water, ensuring the bowl does not touch the water.

  • 5

    Whisk the egg yolk, lemon juice, and sea salt in the bowl until slightly thickened.

  • 6

    Slowly drizzle in the melted ghee while whisking constantly until the hollandaise sauce is thick, creamy, and emulsified.

  • 7

    Bring a separate pot of water with apple cider vinegar to a very gentle simmer and poach the eggs for approximately 3 minutes until the whites are set but yolks remain runny.

  • 8

    Assemble by layering the toasted muffin with the crispy ham and wilted spinach.

  • 9

    Top with the poached eggs, drizzle with the warm hollandaise sauce, and garnish with black pepper and a pinch of cayenne pepper.

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 salty crisped ham and wilted spinach, topped with a velvety lemon-ghee hollandaise sauce for a luxuriously smooth finish.

NUTRITION

561kcal
Protein
42.2g
Fat
28.6g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 large egg yolk

4 oz lean ham

1 cup fresh spinach

0.5 whole English muffin

0.5 tbsp ghee

1 tsp lemon juice

1 tsp apple cider vinegar

0.13 tsp sea salt

0.13 tsp black pepper

0.13 tsp cayenne pepper

PREPARATION

  • 1

    Heat a non-stick skillet over medium-high heat and sear the lean ham until the edges are golden and crispy.

  • 2

    Remove the ham and in the same pan, wilt the fresh spinach with a splash of water until bright green and tender.

  • 3

    Toast the English muffin half until firm and golden brown.

  • 4

    Create a double boiler by placing a small heat-proof bowl over a pot of simmering water, ensuring the bowl does not touch the water.

  • 5

    Whisk the egg yolk, lemon juice, and sea salt in the bowl until slightly thickened.

  • 6

    Slowly drizzle in the melted ghee while whisking constantly until the hollandaise sauce is thick, creamy, and emulsified.

  • 7

    Bring a separate pot of water with apple cider vinegar to a very gentle simmer and poach the eggs for approximately 3 minutes until the whites are set but yolks remain runny.

  • 8

    Assemble by layering the toasted muffin with the crispy ham and wilted spinach.

  • 9

    Top with the poached eggs, drizzle with the warm hollandaise sauce, and garnish with black pepper and a pinch of cayenne pepper.