Name: High Protein Eggs Benedict with Seared Ham
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Extra lean ham; 2 large Eggs; 0.5 cup Plain non-fat Greek yogurt; 1 tsp Dijon mustard; 1 tsp Lemon juice; 0.25 tsp Ground turmeric; 1 slice Sprouted grain bread; 1 cup Fresh spinach; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp White vinegar

High Protein Eggs Benedict with Seared Ham

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

YOUR SOLIN GENERATED RECIPE

High Protein Eggs Benedict with Seared Ham

Poached eggs and savory seared ham layered over sprouted grain toast, finished with a velvety Greek yogurt hollandaise that adds a bright, tangy zip.

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NUTRITION

Protein

71.3g

Fat

20.8g

Carbs

27.7g

SERVINGS

1 serving

INGREDIENTS

8 oz Extra lean ham

2 large Eggs

0.5 cup Plain non-fat Greek yogurt

1 tsp Dijon mustard

1 tsp Lemon juice

0.25 tsp Ground turmeric

1 slice Sprouted grain bread

1 cup Fresh spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp White vinegar

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PREPARATION

1
Whisk the Greek yogurt, Dijon mustard, lemon juice, and ground turmeric in a small bowl until smooth to create a protein-rich hollandaise sauce.
2
Heat a non-stick skillet over medium-high heat and sear the ham slices for 2 to 3 minutes per side until the edges are golden and crispy.
3
In the same skillet, quickly sauté the fresh spinach for 1 minute until just wilted, then remove from heat.
4
Bring a pot of water to a gentle simmer, stir in the white vinegar, and poach the eggs for 3 minutes until the whites are set but the yolks remain runny.
5
Place the toasted sprouted grain bread on a plate and layer on the sautéed spinach followed by the seared ham.
6
Top with the poached eggs, drizzle with the yogurt hollandaise, and season with sea salt and black pepper.