Artichoke-Scrambled Eggs Benedict

From EatingWell: March/April 2008 — Subscribe Now!

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.

READER'S COMMENT:

"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. "

Artichoke-Scrambled Eggs Benedict Recipe

4 servings

Active Time: 30 minutes

Total Time: 30 minutes

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Healthy weight | View Complete Nutrition Guidelines»

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, (Neufchâtel)
1/4 teaspoon salt

Preparation

Preheat oven to 425°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.

Tips & Notes

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

Per serving: 282 calories; 19 g fat (6 g sat, 7 g mono); 333 mg cholesterol; 9 g carbohydrates; 17 g protein; 3 g fiber; 737 mg sodium; 171 mg potassium.

Nutrition Bonus: Selenium (44% daily value).

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 2 medium fat meat, 2 fat