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 crispy lean ham and sprouted toast, topped with a velvety Greek yogurt hollandaise that offers a bright, citrusy finish.

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NUTRITION

410kcal
Protein
44.0g
Fat
16.7g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

4 oz lean ham

1 slice sprouted grain bread

0.25 cup plain greek yogurt

1 tsp dijon mustard

1 tsp lemon juice

0.13 tsp turmeric

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp fresh chives

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PREPARATION

  • 1

    Toast the sprouted grain bread until golden and set aside.

  • 2

    Sear the lean ham in a dry non-stick skillet over medium-high heat for 2 minutes per side until the edges are crispy.

  • 3

    Bring a small pot of water to a gentle simmer and poach the eggs for 3 minutes until the whites are fully set but the yolks remain runny.

  • 4

    While eggs poach, whisk together the Greek yogurt, lemon juice, Dijon mustard, turmeric, sea salt, and black pepper in a small bowl until the sauce is smooth and creamy.

  • 5

    Assemble by placing the crispy ham onto the toast, followed by the poached eggs.

  • 6

    Drizzle the yogurt hollandaise over the eggs and garnish with freshly chopped 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.

Creamy Hollandaise Eggs Benedict with Crispy Ham

YOUR SOLIN GENERATED RECIPE

Creamy Hollandaise Eggs Benedict with Crispy Ham

Poached eggs nestled on crispy lean ham and sprouted toast, topped with a velvety Greek yogurt hollandaise that offers a bright, citrusy finish.

NUTRITION

410kcal
Protein
44.0g
Fat
16.7g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

4 oz lean ham

1 slice sprouted grain bread

0.25 cup plain greek yogurt

1 tsp dijon mustard

1 tsp lemon juice

0.13 tsp turmeric

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp fresh chives

PREPARATION

  • 1

    Toast the sprouted grain bread until golden and set aside.

  • 2

    Sear the lean ham in a dry non-stick skillet over medium-high heat for 2 minutes per side until the edges are crispy.

  • 3

    Bring a small pot of water to a gentle simmer and poach the eggs for 3 minutes until the whites are fully set but the yolks remain runny.

  • 4

    While eggs poach, whisk together the Greek yogurt, lemon juice, Dijon mustard, turmeric, sea salt, and black pepper in a small bowl until the sauce is smooth and creamy.

  • 5

    Assemble by placing the crispy ham onto the toast, followed by the poached eggs.

  • 6

    Drizzle the yogurt hollandaise over the eggs and garnish with freshly chopped chives.