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High Protein Egg Breakfast: Eggs Benedict with Turkey Ham Recipe

Name: High Protein Egg Breakfast: Eggs Benedict with Turkey Ham Recipe
Total time: 30 min
Yield: 260 g
Ingredients: English muffin 2 pieces; Turkey ham 4 slices; Eggs 4 pieces; Unsalted butter 4 tbsp; Lemon juice 1 tbsp; Salt 0.5 tsp; Black pepper 0.25 tsp; White vinegar 1 tbsp

Swap regular ham for turkey and you get a lighter eggs Benedict without losing the runny yolk and hollandaise magic. Sunday brunch, high protein edition.

Cook 30 min Difficulty NORMAL 370 kcal

#high protein #diabetic friendly

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Ingredients

Main ingredients

English muffin 2 pieces
Turkey ham 4 slices
Eggs 4 pieces
Unsalted butter 4 tbsp
Lemon juice 1 tbsp

Seasonings/Sauce

Salt 0.5 tsp
Black pepper 0.25 tsp
White vinegar 1 tbsp

Nutrition summary

Carbohydrates 26 g 28%

Protein 28 g 30%

Fat 16 g 42%

Serving size 260g

Cooking steps

1

Split the English muffins and toast them until golden brown; keep warm for later assembly.
2

In a heatproof bowl over gently simmering water, whisk 2 egg yolks with lemon juice and slowly drizzle in melted butter while constantly whisking until the hollandaise thickens slightly. Season with salt and black pepper, then keep warm over low heat.
3

Heat a skillet over medium and sear the turkey ham slices for about 1 minute per side until lightly browned. Set aside.
4

Poach the remaining 4 eggs: bring a pot of water to just below boiling, add white vinegar, then carefully slide each egg in. Simmer on gentle heat for 3 minutes for runny yolks. Remove eggs with a slotted spoon and gently blot dry.
5

Assemble: Place toasted muffin halves on plates, top each with a slice of seared turkey ham, then a poached egg. Pour warm hollandaise over each stack and serve immediately.

Personalized Q&A

Q. What's the key ingredient in this recipe?

Eggs are the heart of this eggs Benedict, delivering protein, creamy texture, and the classic runny yolk that defines the dish. Turkey ham adds a leaner touch, while the rich hollandaise brings everything together.

Q. How do I keep the hollandaise sauce creamy and not curdled?

Maintaining a gentle, steady heat while whisking constantly is essential for a smooth hollandaise. Avoid high heat and pull the bowl off the simmering water if it thickens too quickly—otherwise, the sauce can split or curdle.

Q. What are some tips for perfectly poached eggs every time?

Use water just below boiling (not a rolling boil) and add vinegar to help whites set. Crack each egg into a cup before gently sliding it into the water, then cook for exactly 3 minutes for a runny yolk and tender whites.

Q. How many calories and how much protein does each serving contain?

Each serving delivers about 370 kcal, with 28g of protein, 26g of carbohydrates, and 16g of fat. The high protein content makes it ideal for a filling, satisfying breakfast.

High Protein Egg Breakfast: Eggs Benedict with Turkey Ham Recipe

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