Artichoke-Scrambled Eggs Benedict

Artichoke-Scrambled Eggs Benedict

6 Reviews
From: EatingWell Magazine March/April 2008

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 4 servings

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Original recipe yields 4 servings
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  • 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


  • Active

  • Ready In

  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.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Per serving: 289 calories; 19 g fat(6 g sat); 3 g fiber; 10 g carbohydrates; 18 g protein; 39 mcg folate; 296 mg cholesterol; 2 g sugars; 0 g added sugars; 501 IU vitamin A; 2 mg vitamin C; 74 mg calcium; 1 mg iron; 731 mg sodium; 197 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable, 2 medium fat meat, 2 fat

Reviews 6

July 27, 2015
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By: EatingWell User
Healthy and tasty I made one serving to try it out using a fresh artichoke bottom and I improvised a lot. For example, used 97% fat free Canadian bacon vice pancetta for a healthier version. Used olive oil and fresh oregano and saut+¬ed the artichoke bottom and fried the bacon. Used 1 whole egg, pepper, oregano, and a Fox Point seasoning. ehile scrambling added a little 1/3 fat free cream cheese. Not a fan of Holindaise so didn't make the sauce. Assembly--ago joke bottom, topped with Canadian bacon slice, the the scrambled egg. It was very tasty and healthy. Could also use a Egg Beaters. Now I'm hoping to be able to scavenge the bottoms from the next 4 artichokes I'm steaming this week!
April 21, 2014
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By: Scotsmun
Made this for Easter for my wife and daughter. Biggest hit ever. I did however did some change ups. For the lemon sauce I made Hollandaise from a package. She loves scrambled eggs. For my wife and myself, I poached us a couple of eggs. I was lucky to find large artichoke bottoms in a jar from a local persian grocery store. Easy to do and sooooo tasty. Pros: Top notch all the way Cons: No cons
June 30, 2010
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By: EatingWell User
I love this dish. I have made it several times, following the exact recipe and had much success. I too, rinse the artichokes.
April 27, 2010
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By: EatingWell User
I've made these for brunch for Mother's Day and for Easter brunch. The first time I had a problem with it being too salty, but not after that. I make sure the pancetta is crisp and then I crush it between two paper towels. I've not had a problem with the artichoke bottoms being too salty. This is a great alternative to eggs benedict which is loaded with too much fat. I even use the reduced fat cream cheese with no problems. My husband loves this dish. This is a keeper for a special breakfast.
March 31, 2010
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By: EatingWell User
I think this recipe is wonderful; I have made it twice now. I do rinse the artichoke bottoms but also add some red pepper flakes to the mix before I oven roast them. I have used shitake mushrooms instead of pancetta and they are great!
November 16, 2009
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By: EatingWell User
This was a good idea but I didn't like this at all. The artichoke was too overpowering and salty, even after rinsing them off. Flavor wise there was too much going on.