Artichoke-Scrambled Eggs Benedict

Rating: 4.29 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2008

Gallery

Recipe Summary

total:
30 mins
Servings:
4
Nutrition Profile:
Low-Calorie
Low Carbohydrate
Gluten-Free
Low Added Sugars
Nutrition Info
Advertisement

Ingredients

Directions

  • Preheat oven to 425 degrees F.

    Advertisement

  • 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

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 Facts

Per Serving:
289 calories; protein 17.5g 35% DV; carbohydrates 9.7g 3% DV; dietary fiber 3.3g 13% DV; fat 19.4g 30% DV; saturated fat 6.1g 31% DV; cholesterol 296.3mg 99% DV; vitamin a iu 501.5IU 10% DV; vitamin c 1.7mg 3% DV; folate 39.4mcg 10% DV; calcium 73.8mg 7% DV; iron 1.4mg 8% DV; magnesium 15.9mg 6% DV; potassium 196.9mg 6% DV; sodium 731mg 29% DV.
Exchanges:

1 vegetable, 2 medium fat meat, 2 fat
Advertisement

Reviews (7)

Read More Reviews
7 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 4 stars
10/30/2011
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. Read More
EatingWell User
Rating: 4 stars
10/30/2011
I love this dish. I have made it several times following the exact recipe and had much success. I too rinse the artichokes. Read More
Scotsmun
Rating: 4 stars
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. Pros: Top notch all the way Cons: No cons Read More
Advertisement
EatingWell User
Rating: 4 stars
10/30/2011
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. Read More
EatingWell User
Rating: 4 stars
10/30/2011
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! Read More
EatingWell User
Rating: 5 stars
07/27/2015
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 sauteed 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! Read More
Advertisement
kincaidbridgetb@gmail.com
Rating: 5 stars
01/11/2018
Love this as a healthy alternative to a full Benedict. I made it with a poached egg however. Read More
Advertisement
© Copyright 2020 eatingwell.com. All rights reserved. Printed from http://www.eatingwell.com 12/04/2020