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Artichoke-Scrambled Eggs Benedict

Source: © EatingWell Magazine
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Rating: 3.5   Reviews: 3 See Reviews
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Active Time:  30 Minutes
Total Time:  30 Minutes
  4 servings
Roasted artichoke bottoms stand in for English muffins in this quick yet elegant supper. Substitute roasted mushrooms for the pancetta for a vegetarian option. Serve with roasted new potatoes or a fresh tossed salad.
RECIPE 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 for garnish
1/3 cup  chopped pancetta
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 (Neufchâtel)
1/4 teaspoon  salt

Tip: Shopping tip: Artichoke bottoms can be purchased in 14-ounce cans and can be found near other canned vegetables. If unavailable, substitute two 14-ounce cans rinsed and halved artichoke hearts.
Artichoke-Scrambled Eggs Benedict Recipe at Cooking.com
DIRECTIONS
Preheat oven to 425 degrees F.


Toss artichoke bottoms with 2 teaspoons oil and 2 teaspoons oregano. Place them top-side down on half of a large baking sheet. Spread pancetta in an even layer on the other half. Roast until the artichokes are just beginning to brown and the pancetta is crispy, 12 to 14 minutes.


Meanwhile, whisk mayonnaise, yogurt, lemon juice and water in a small bowl until smooth. Beat eggs and egg whites in a large bowl.


Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the eggs and cook, folding and stirring frequently with a heatproof rubber spatula until almost set, about 2 minutes. Remove from the heat and fold in cream cheese, the remaining 1 teaspoon oregano and salt.


To serve, divide the artichoke bottoms among 4 plates. Top each artichoke with equal portions scrambled egg, crispy pancetta and creamy lemon sauce. Garnish with oregano sprigs, if desired.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
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Nutrition Facts per Serving
Yield:   4 servings
Calories: 282
Fat. Total: 19g
Protein: 17g
Carbohydrates, Total: 9g
Fat, Saturated: 6g
Fiber: 3g
Cholesterol: 333mg
Sodium: 737mg
% Cal. from Fat: 61%
Spotlight Recipe Review See all 3 reviews »

Rating: 2
by: Kristen, OH Reviewed: 01/01/2013
Not even close to Eggs Benedict
I was intrigued by this recipe because I love artichokes. However, I would never replace the English Muffin part -- that gives a sturdy base vs. cooked artichokes. I use Thomas' Multi-Grain Light English Muffins and they are delicious! Use chopped artichoke hearts from the can (not marinated!). Also, Eggs Benedict uses Canadian bacon, not panchetta - waaay different taste b/c panchetta is not smoked. One last thing: eggs Benedict is always made with over easy eggs, not scrambled.
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