YOUR SOLIN GENERATED RECIPE
Protein-Packed Ham and Egg Breakfast Plate with Granola Yogurt
Savory slices of lean ham and soft-boiled eggs paired with a velvety Greek yogurt bowl topped with crunchy grain-free granola and fresh berries.
INGREDIENTS
4 oz lean nitrate-free ham
2 large eggs
0.75 cup plain Greek yogurt
2 tbsp grain-free granola
0.5 cup fresh blueberries
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh chives
PREPARATION
Place eggs in a small saucepan and cover with cold water by one inch; bring to a boil over high heat.
Once boiling, cover the pan, remove from heat, and let sit for 6 to 7 minutes for a jammy, soft-boiled yolk.
Transfer the eggs to an ice water bath for 2 minutes to stop the cooking process, then peel carefully and slice in half.
Heat a dry skillet over medium heat and warm the ham slices for 1-2 minutes per side until they are heated through and slightly golden.
In a small serving bowl, add the Greek yogurt and top with fresh blueberries and grain-free granola.
Arrange the ham and sliced eggs on a plate, seasoning the eggs with sea salt, black pepper, and finely chopped fresh chives.