Artichoke-Scrambled Eggs Benedict

  • Active Time 30m
  • Total Time 30m

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.

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 (Neufch√Ętel)
  • 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.

directions

Preheat the oven to 425 degrees F.

Toss the artichoke bottoms with 2 teaspoons oil and 2 teaspoons oregano. Place them top-side down on half of a large baking sheet. Spread the 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 the mayonnaise, yogurt, lemon juice and water in a small bowl until smooth. Beat the 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 the 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 Publisher. All rights reserved.

RecID 9357

nutrition information per serving

282 calories; 19g total fat; 6g total saturated fat; 333mg cholesterol; 737mg sodium; 9g carbohydrates; 3g fiber; 17g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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