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Artichoke-Scrambled Eggs Benedict

March/April 2008

Your rating: None Average: 3.9 (47 votes)

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:
"I love this dish. I have made it several times, following the exact recipe and had much success. I too, rinse the artichokes. "
Artichoke-Scrambled Eggs Benedict Recipe

6 Reviews for Artichoke-Scrambled Eggs Benedict

04/21/2014

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.

Top notch all the way
Comments
04/21/2014

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.

Top notch all the way
Comments
06/30/2010
Anonymous

I love this dish. I have made it several times, following the exact recipe and had much success. I too, rinse the artichokes.

Comments
04/27/2010
Anonymous

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.

Comments
03/31/2010
Anonymous

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!

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