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 ham; 1 whole Whole wheat English muffin; 0.25 cup Plain nonfat Greek yogurt; 1 tsp Dijon mustard; 1 tbsp Lemon juice; 0.25 tsp Ground turmeric; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh chives; 1 tsp White vinegar

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 served over crispy lean ham and toasted whole grain muffins, finished with a velvety, protein-packed Greek yogurt Hollandaise sauce.

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NUTRITION

Protein

49.9g

Fat

17.3g

Carbs

37.2g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

4 oz Lean ham

1 whole Whole wheat English muffin

0.25 cup Plain nonfat Greek yogurt

1 tsp Dijon mustard

1 tbsp Lemon juice

0.25 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh chives

1 tsp White vinegar

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PREPARATION

1
In a small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, turmeric, sea salt, and black pepper until the sauce is smooth and yellow.
2
Heat a non-stick skillet over medium-high heat and sear the ham slices for 2 minutes per side until they are golden and crispy.
3
Split the whole wheat English muffin and toast both halves until they reach a firm, golden-brown texture.
4
Bring a medium pot of water to a very gentle simmer, add the white vinegar, and carefully poach the eggs for 3 minutes until the whites are set.
5
Place the crispy ham slices onto the toasted muffin halves and top each with a warm poached egg.
6
Generously drizzle the yogurt Hollandaise over the eggs, garnish with freshly snipped chives, and serve immediately.