Skinny Eggs Benedict Recipe

Name: Skinny Eggs Benedict
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons Extra-virgin Olive Oil, Divided; 6 whole Artichoke Bottoms, From A Can And Drained; 3 teaspoons Chopped Fresh Oregano, Divided Use; 2 Tablespoons Reduced Fat Mayonnaise; 2 Tablespoons Non-fat Plain Yogurt; 2 teaspoons Lemon Juice; 1 teaspoon Water; 4 whole Eggs; 2 whole Egg Whites; 4 pieces Turkey Bacon; 2 Tablespoons Reduced Fat Cream Cheese; 1/4 dashes Salt And Pepper

Servings: persons

4 teaspoons Extra-virgin Olive Oil, Divided
6 whole Artichoke Bottoms, From A Can And Drained
3 teaspoons Chopped Fresh Oregano, Divided Use
2 Tablespoons Reduced Fat Mayonnaise
2 Tablespoons Non-fat Plain Yogurt
2 teaspoons Lemon Juice
1 teaspoon Water
4 whole Eggs
2 whole Egg Whites
4 pieces Turkey Bacon
2 Tablespoons Reduced Fat Cream Cheese
1/4 dashes Salt And Pepper

1
1.Preheat oven to 425 degrees F.
2
2.Grease bottom of a cookie sheet with 1 teaspoon of olive oil. Place artichoke bottoms, top-side down, on sheet. Sprinkle with about 1 teaspoon of oregano until artichokes are seasoned. Roast until the artichokes are just beginning to brown, about 15 minutes. If you want your artichokes a bit crispier, roast for 2-4 additional minutes.
3
3.Meanwhile, whisk mayonnaise, yogurt, lemon juice and water in a small bowl until smooth. Set aside. Beat eggs and egg whites in a large bowl. Set aside.
4
4.On medium heat, cook bacon on a frying pan until crispy. Set aside and once cooled, crumble it.
5
5.Heat the remaining 3 teaspoons of oil in a large nonstick skillet over medium-high heat. Add the eggs and cook, being sure to move them around and scramble on pan. Remove from the heat and mix in the cream cheese, additional oregano and salt and pepper.
6
6.To serve, spoon eggs into the artichoke bottoms. Top eggs with crumbled bacon and a spoonful of yogurt sauce. Garnish with additional oregano and enjoy!

541

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 4 teaspoons Extra-virgin Olive Oil, Divided, 6 whole Artichoke Bottoms, From A Can And Drained, 3 teaspoons Chopped Fresh Oregano, Divided Use, 2 Tablespoons Reduced Fat Mayonnaise, and more.

Yes, Skinny 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!

Skinny Eggs Benedict

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions