Artichoke Scrambled Eggs Benedict

.

28 minutes Prep: 12 minutes Cook: 14 minutes

174 calories per serving view nutrition facts

happyzhangbo

4 servings suggest servings

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Ingredients

8	each	artichokes	bottoms, rinsed, 1 1/2 can
4	teaspoons	olive oil, extra-virgin	divided
3	teaspoons	oregano	fresh, chopped, divided
4	each	oregano sprigs	fresh, for garnish
1/3	cup	pancetta	chopped
2	tablespoons	mayonnaise, fat free
2	tablespoons	yogurt, non-fat	plain
2	teaspoons	lemon juice
1	teaspoon	water
6	large	eggs
4	large	egg whites
2	tablespoons	cream cheese (reduced-fat)
1/4	teaspoon	salt

Directions

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.

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Nutrition Facts

Serving Size 125g

Amount per Serving

Calories 174 63% of calories from fat

	% Daily Value*
Total Fat 12.0g	19%
Saturated Fat 3.0g	15%
Trans Fat 0.0g
Cholesterol 318mg	106%
Sodium 311mg	13%
Total Carbohydrate 3.0g	1%
Dietary Fiber 0.0g	1%
Sugars 2.0g
Protein 13.0g	27%

Vitamin A	8%		Vitamin C	3%
Calcium	6%		Iron	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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