Don't miss another issue…      Subscribe

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.













Trans-fat Free, Low Carb


8 each artichokes
bottoms, rinsed, 1 1/2 can
4 teaspoons olive oil, extra-virgin
3 teaspoons oregano
fresh, chopped, divided
4 each oregano sprigs
fresh, for garnish
2 tablespoons mayonnaise, fat free
2 tablespoons yogurt, non-fat
2 teaspoons lemon juice
1 teaspoon water
6 large eggs
4 large egg whites
2 tablespoons cream cheese (reduced-fat)
¼ teaspoon salt


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.


* not incl. in nutrient facts

Add review




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?


The Healthy Recipe

Health and nutrition news that’s easy to digest…
Brown Chicken Egg and Egg Shell

Invasion of the Backyard Chicken

As Americans begin to focus more and more on making sustainable food choices and the impact that they are having on the environment, some are choosing to keep chickens in their own backyards…even in the city!

Brussels Sprouts

Meatless Monday: Vegivores, Flexitarians, and Vegetable Butchers

Vegetarian is so yesterday. There's a growing trend of veggie loving diners and home chefs that believe vegetables are the new meat. Vegetables are being called "unbelievably sexy" and meat "slightly boring".

More breaking news


Founded in 1996.

© 2023 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed