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Ingredients
- 6 canned artichoke bottoms ( about 1 can ) rinsed out
- 3 tsp Extra Virgin Olive Oil, divided
- 3 tsp Fresh Oregano - chopped, divided, plus extra for garnish
- 4 pieces Turkey Bacon
- 2 TBSP Reduced Fat Mayonnaise
- 2 TBSP nonfat plain Yogurt
- 2 tsp Lemon juice
- 1 tsp water
- 4 large Eggs
- 2 large Egg whites
- 2 TBSP Reduced Fat Cream Cheese
- Salt and Pepper to taste
Details
Servings 2
Preparation
Step 1
Preheat oven to 425`degrees
Grease bottom of a cookie sheet with 1 tsp Olive Oil. Place artichoke bottoms top side down. Sprinkle with about 1 tsp oregano until artichokes are seasoned. Roast until the artichokes are just beginning to brown, about 15 minutes. If you want a bit crispier, roast for 2-4 additional minutes.
Meanwhile, whisk mayonnaise, yogurt, lemon juice and water in a small bowl until smooth. Beat eggs and egg whites in large bowl.
On medium heat, cook bacon in a frying pan until crispy. Set aside
Heat the remaining 3 tsp Olive Oil in a large nonstick skillet over medium high heat. Add the eggs and cook, being sure to move around and scramble in pan. Remove from the heat and mix in cream cheese, additional oregano and salt and pepper.
To serve: Spoon eggs into the artichoke bottoms, Top eggs with crumbled bacon and spoonful of yogurt sauce. Enjoy!!!!
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