Artichoke-Scrambled Eggs Benedict Recipe

Name: Artichoke-Scrambled Eggs Benedict
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 canned artichoke bottoms (1 1/2 cans, rinsed, see Shopping Tip); 4 teaspoons extra virgin olive oil, divided; 3 teaspoons chopped fresh oregano, divided, plus; 4 sprigs fresh oregano, for garnish; ⅓ cup chopped pancetta or ⅓ cup roasted mushroom; 2 tablespoons reduced-fat mayonnaise; 2 tablespoons nonfat plain yogurt; 2 teaspoons lemon juice; 1 teaspoon water; 6 large eggs; 4 large egg whites; 2 tablespoons reduced-fat cream cheese (NeufchA tel); ¼ teaspoon salt

Servings: persons

8 canned artichoke bottoms (1 1/2 cans, rinsed, see Shopping Tip)
4 teaspoons extra virgin olive oil, divided
3 teaspoons chopped fresh oregano, divided, plus
4 sprigs fresh oregano, for garnish
⅓ cup chopped pancetta or ⅓ cup roasted mushroom
2 tablespoons reduced-fat mayonnaise
2 tablespoons nonfat plain yogurt
2 teaspoons lemon juice
1 teaspoon water
6 large eggs
4 large egg whites
2 tablespoons reduced-fat cream cheese (NeufchA tel)
¼ teaspoon salt

1
Preheat oven to 425F
2
Toss artichoke bottoms with 2 teaspoons oil and 2 teaspoons oregano.
3
Place them top-side down on half of a large baking sheet.
4
Spread pancetta in an even layer on the other half.
5
Roast until the artichokes are just beginning to brown and the pancetta is crispy, 12 to 14 minutes.
6
Meanwhile, whisk mayonnaise, yogurt, lemon juice and water in a small bowl until smooth.
7
Beat eggs and egg whites in a large bowl.
8
Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat.
9
Add the eggs and cook, folding and stirring frequently with a heatproof rubber spatula until almost set, about 2 minutes.
10
Remove from the heat and fold in cream cheese, the remaining 1 teaspoon oregano and salt.
11
To serve, divide the artichoke bottoms among 4 plates.
12
Top each artichoke with equal portions scrambled egg, crispy pancetta and creamy lemon sauce.
13
Garnish with oregano sprigs, if desired.
14
**Shopping tip: Artichoke bottoms can be purchased in 14-ounce cansfound near other canned vegetables.
15
If unavailable, substitute two 14-ounce cans rinsed and halved artichoke hearts.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 8 canned artichoke bottoms (1 1/2 cans, rinsed, see Shopping Tip), 4 teaspoons extra virgin olive oil, divided, 3 teaspoons chopped fresh oregano, divided, plus, 4 sprigs fresh oregano, for garnish, and more.

Yes, Artichoke-Scrambled 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.

Artichoke-Scrambled Eggs Benedict

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