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 sliced ham; 1 whole whole-wheat English muffin; 0.4 cup plain non-fat Greek yogurt; 1 tsp dijon mustard; 1 tsp lemon juice; 1 tsp ghee; 0.25 tsp turmeric; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp white vinegar; 1 tbsp 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 atop salty pan-seared ham and toasted whole-grain muffins, finished with a velvety Greek yogurt hollandaise that adds a bright, citrusy tang.

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NUTRITION

Protein

57.5g

Fat

22.0g

Carbs

37.9g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

4 oz lean sliced ham

1 whole whole-wheat English muffin

0.4 cup plain non-fat Greek yogurt

1 tsp dijon mustard

1 tsp lemon juice

1 tsp ghee

0.25 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp white vinegar

1 tbsp fresh chives

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PREPARATION

1
In a small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, melted ghee, turmeric, sea salt, and black pepper until the sauce is smooth and creamy.
2
Heat a non-stick skillet over medium-high heat and sear the ham slices for 2 minutes per side until the edges are golden and crispy.
3
Bring a medium pot of water to a gentle simmer, stir in the white vinegar, and carefully poach the eggs for 3 minutes until the whites are set but the yolks remain runny.
4
Split and toast the whole-wheat English muffin until the edges are perfectly browned and crunchy.
5
Place the toasted muffin halves on a plate, top each with the crispy ham slices and one poached egg.
6
Generously drizzle the yogurt hollandaise over the eggs and garnish with freshly chopped chives before serving.