Vegetarian Artichoke Eggs Benedict
Found this recipe in one of my favorite magazines, Eating Well. Loved it so much that I've tweaked it a bit to make it more vegetarian. 43
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 |
* |
| 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)
|
* |
| ¼ | teaspoon |
salt
|
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 a 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.
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, salt(optional) and part of the chopped oregano 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 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 the artichokes with equal portions scrambled egg and the creamy lemon sauce.
Garnish with oregano sprigs, and serve.
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Nutrition Facts
Serving Size 133g (4.7 oz)
