Artichoke Eggs Benedict Recipe

Name: Artichoke Eggs Benedict
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 each artichokes bottoms, rinsed, 14 ounce canned; 4 teaspoons olive oil, extra-virgin divided; 3 teaspoons oregano fresh, chopped, divided; 1/4 cup pancetta sliced and chopped into small pieces; 2 tablespoons mayonnaise, fat free; 2 tablespoons yogurt, non-fat plain; 2 teaspoons lemon juice; 1 teaspoon water; 6 large eggs; 4 large egg whites; 4 each oregano sprigs fresh, for garnish; 1/4 teaspoon salt; 2 tablespoons cream cheese (reduced-fat)

Servings: persons

8 each artichokes bottoms, rinsed, 14 ounce canned
4 teaspoons olive oil, extra-virgin divided
3 teaspoons oregano fresh, chopped, divided
1/4 cup pancetta sliced and chopped into small pieces
2 tablespoons mayonnaise, fat free
2 tablespoons yogurt, non-fat plain
2 teaspoons lemon juice
1 teaspoon water
6 large eggs
4 large egg whites
4 each oregano sprigs fresh, for garnish
1/4 teaspoon salt
2 tablespoons cream cheese (reduced-fat)

1
Preheat oven to 425 degrees F.
2
Toss artichoke bottoms with 2 teaspoons olive oil and 2 teaspoons oregano.
3
Place them top-side down on half of a large baking sheet.
4
Feel free to give them a little push to flatten slightly and open the leaves up a bit depending on the size of your artichokes.
5
Spread pancetta in an even layer on the other half of the baking sheet.
6
Roast until the artichokes are just beginning to brown and the pancetta is crispy, 10 to 12 minutes.
7
Meanwhile, whisk mayonnaise, yogurt, lemon juice and water in a small bowl until smooth.
8
Beat eggs and egg whites in a large bowl.
9
Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat.
10
Add the eggs and cook, folding and stirring frequently with a heatproof rubber spatula until almost set, about 2 minutes.
11
Remove from the heat and fold in cream cheese, the remaining chopped oregano and salt.
12
To serve, divide the artichoke bottoms among 4 plates.
13
Top each the artichokes with equal portions scrambled egg, crispy pancetta and creamy lemon sauce.
14
Garnish with oregano sprigs, and serve.

758

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 each artichokes bottoms, rinsed, 14 ounce canned, 4 teaspoons olive oil, extra-virgin divided, 3 teaspoons oregano fresh, chopped, divided, 1/4 cup pancetta sliced and chopped into small pieces, and more.

Yes, Artichoke Eggs Benedict falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Artichoke Eggs Benedict

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions