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Artichoke-Scrambled Eggs Benedict

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READ REVIEWS (4)

30 mins total
0 mins prep

282 calories/serving

Recipe Filed Under
Egg, Vegetable, Yogurt, American, Easy, Healthy, Low Calorie, Breakfast & Brunch, Entertaining, Winter

Provided By: EatingWell

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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 tossed salad.

Ingredients

Serves:

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

Directions

1. Preheat oven to 425°F.

2. 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.

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

4. 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.

5. 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.

Shopping tip: Artichoke bottoms can be purchased in 14-ounce cans”found near other canned vegetables. If unavailable, substitute two 14-ounce cans rinsed and halved artichoke hearts.

Nutrition Facts

Per Single Serving / Serves 4 Total
Calories	282		Total Carbohydrates	9gm	3%
Calories from fat	171		Total Fat	19gm	29%
Saturated Fat	6gm	30%	Mono Unsaturated Fat	7gm
Protein	17gm		Cholesterol	333mg	111%
Fiber	3gm	3%	Sodium	737mg	31%

Nutrition Facts provided by: EatingWell

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available.

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4 Comments

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woodsamiicakes

exquisite.

November 16 2010 at 3:09 PM Report abuse Permalink rate up rate down Reply

woodsamiicakes

i think this recipe was exquisite. they made a great breakfast meal. the hubby loved it! thanks K.D :)

November 16 2010 at 3:08 PM Report abuse Permalink rate up rate down Reply

ch2woo9

There are some recipes that would not be suitable to use 'egg beaaters'. This is definitely one of them. The yolk is just required for authenticity of texture and flavor. Eggs have gotten a bum rap! This a a fantastic recipe. Everyone loves it. C

May 05 2010 at 1:35 PM Report abuse Permalink rate up rate down Reply

oneawfulgolfer

Using Egg Beaters would reduce that horrific cholesterol count.

May 05 2010 at 12:59 PM Report abuse Permalink rate up rate down Reply