Artichoke-Scrambled Eggs Benedict

By scottnjennie

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 8 canned 1/2 artichoke bottoms  (1 1/2 cans), rinsed (see Shopping Tip)
• 4 4 4 teaspoons  extra-virgin olive oil, divided
• 3 3 4 teaspoons   chopped fresh oregano, divided, plus 4 sprigs for garnish
• 1/3 1/3 1/3 cup  chopped pancetta
• 2 2 2 tablespoons   reduced-fat mayonnaise
• 2 2 2 tablespoons   nonfat plain yogurt
• 2 2 2 teaspoons   lemon juice
• 1 1 1 teaspoon   water
• 6 6 6   large eggs
• 4 4 4   large egg whites
• 2 2 2 tablespoons   reduced-fat cream cheese (Neufchâtel)
• 1/4 1/4 1/4 teaspoon  salt
• 14-ounce 14-ounce 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.

Details

Servings 4
Preparation time 30mins
Cooking time 30mins
Adapted from cooking.com

Preparation

Step 1

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.