YOUR SOLIN GENERATED RECIPE
Creamy Hollandaise Eggs Benedict with Crispy Ham
Poached eggs nestled on toasted whole wheat muffins and crispy ham, finished with a velvety Greek yogurt hollandaise and a pinch of cayenne.
INGREDIENTS
2 large eggs
4 oz lean ham
0.5 whole whole wheat English muffin
1 large egg yolk
0.25 cup non-fat Greek yogurt
0.25 tbsp ghee
1 tsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
0.13 tsp cayenne pepper
1 tsp white vinegar
1 tsp fresh chives
PREPARATION
Split the whole wheat English muffin and toast until golden and crisp.
Heat a skillet over medium-high heat and sear the ham slices for 2 minutes per side until the edges are nicely browned.
Prepare the hollandaise by whisking the egg yolk, Greek yogurt, melted ghee, lemon juice, sea salt, and cayenne pepper in a heat-proof bowl.
Place the bowl over a pot of simmering water (double boiler method) and whisk constantly for 3-5 minutes until the sauce thickens into a velvety consistency, then remove from heat.
Fill a medium saucepan with water and the white vinegar, bringing it to a very gentle simmer.
Crack the remaining eggs into the simmering water and poach for 3 minutes until the whites are set but the yolks remain runny.
Place the toasted muffin halves on a plate, top each with the crispy ham and one poached egg.
Generously drizzle the yogurt hollandaise over the eggs and garnish with fresh chives and black pepper.