Name: Eggs Benedict with Seared Ham
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 1 large egg yolk; 6 oz lean ham; 1 whole whole grain English muffin; 0.25 cup non-fat Greek yogurt; 1 tsp ghee; 1 tsp lemon juice; 0.25 tsp Dijon mustard; 1 cup baby spinach; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp white vinegar

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Eggs Benedict with Seared Ham

Poached eggs and seared lean ham layered on toasted whole grain muffins, finished with a velvety lemon-Greek yogurt hollandaise sauce.

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NUTRITION

Protein

79.8g

Fat

42.9g

Carbs

37g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 large egg yolk

6 oz lean ham

1 whole whole grain English muffin

0.25 cup non-fat Greek yogurt

1 tsp ghee

1 tsp lemon juice

0.25 tsp Dijon mustard

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp white vinegar

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PREPARATION

1
In a small bowl, whisk together the Greek yogurt, egg yolk, lemon juice, Dijon mustard, and ghee until smooth and set aside.
2
Heat a non-stick skillet over medium-high heat and sear the ham slices for 2 minutes per side until golden brown and caramelized.
3
Remove the ham and quickly sauté the baby spinach in the same pan for 1 minute until just wilted.
4
Fill a medium saucepan with water and the white vinegar, then bring to a very gentle simmer.
5
Carefully crack each egg into the water and poach for 3 minutes until the whites are set but the yolks remain runny.
6
Toast the whole grain English muffin halves until crisp and golden.
7
Place the toasted muffins on a plate, then top each half with wilted spinach, seared ham, and a poached egg.
8
Gently warm the yogurt sauce in a small pan over very low heat for 30 seconds, then drizzle over the eggs and season with sea salt and black pepper.