Artichoke-Scrambled Eggs Benedict

From EatingWell: 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.

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

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4 Reviews for Artichoke-Scrambled Eggs Benedict

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.

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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.

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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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11/16/2009

Anonymous

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.

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