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Artichoke Eggs Benedict

 
Artichoke Eggs Benedict
169

This much quicker and easier to prepare version of the classic Eggs Benedict. Reduced fat but equally as decadent as the original. This is a variation of a vegetarian version of the same recipe, see links below.

Yield

4

servings

Prep

12

min

Cook

14

min

Ready

28

min

Trans-fat Free, Low Carb
 

Ingredients

8 each artichokes
bottoms, rinsed, 14 ounce canned
*
4 teaspoons olive oil, extra-virgin
divided
3 teaspoons oregano
fresh, chopped, divided
¼ cup pancetta
sliced and chopped into small pieces
*
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
4 each oregano sprigs
fresh, for garnish
*
¼ teaspoon salt
2 tablespoons cream cheese (reduced-fat)
*

Directions

Preheat oven to 425 degrees F.

Toss artichoke bottoms with 2 teaspoons olive oil and 2 teaspoons oregano.

Place them top-side down on half of a large baking sheet. Feel free to give them a little push to flatten slightly and open the leaves up a bit depending on the size of your artichokes.

Spread pancetta in an even layer on the other half of the baking sheet.

Roast until the artichokes are just beginning to brown and the pancetta is crispy, 10 to 12 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 chopped oregano and salt.

To serve, divide the artichoke bottoms among 4 plates.

Top each the artichokes with equal portions scrambled egg, crispy pancetta and creamy lemon sauce.

Garnish with oregano sprigs, and serve.

 

* not incl. in nutrient facts

Reviews

+2

almost 7 years

This turned out very nice. The flavors really complimented each other. I love the traditional eggs benedict but it soooo rich. This was rich tasting but with a much lighter feeling. It's also much easier to make.

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Nutrition Facts

Serving Size 133g (4.7 oz)
Amount per Serving
Calories 18062% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 318mg 106%
Sodium 375mg 16%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 27g
Vitamin A 8% Vitamin C 3%
Calcium 7% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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