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    You are in: Home / Recipes / Artichoke-Scrambled Eggs Benedict Recipe
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    Artichoke-Scrambled Eggs Benedict

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    14 mins

    16 mins

    Manami's Note:

    Artichoke bottoms take the place of English Muffins in this quick & very elegant supper or breakfast. Substitute reoasted mushrooms for the pancetta for a vegetarian option. Serve with a tossed salad of baby greens and/or some fruit salad. Found in EatingWell March/April 2008 edition.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 425°F
    2. 2
      Toss artichoke bottoms with 2 teaspoons oil and 2 teaspoons oregano.
    3. 3
      Place them top-side down on half of a large baking sheet.
    4. 4
      Spread pancetta in an even layer on the other half.
    5. 5
      Roast until the artichokes are just beginning to brown and the pancetta is crispy, 12 to 14 minutes.
    6. 6
      Meanwhile, whisk mayonnaise, yogurt, lemon juice and water in a small bowl until smooth.
    7. 7
      Beat eggs and egg whites in a large bowl.
    8. 8
      Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat.
    9. 9
      Add the eggs and cook, folding and stirring frequently with a heatproof rubber spatula until almost set, about 2 minutes.
    10. 10
      Remove from the heat and fold in cream cheese, the remaining 1 teaspoon oregano and salt.
    11. 11
      To serve, divide the artichoke bottoms among 4 plates.
    12. 12
      Top each artichoke with equal portions scrambled egg, crispy pancetta and creamy lemon sauce.
    13. 13
      Garnish with oregano sprigs, if desired.
    14. 14
      **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.

    Ratings & Reviews:

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    Nutritional Facts for Artichoke-Scrambled Eggs Benedict

    Serving Size: 1 (396 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 338.9
     
    Calories from Fat 146
    43%
    Total Fat 16.3 g
    25%
    Saturated Fat 4.2 g
    21%
    Cholesterol 324.2 mg
    108%
    Sodium 634.0 mg
    26%
    Total Carbohydrate 30.5 g
    10%
    Dietary Fiber 14.4 g
    57%
    Sugars 1.8 g
    7%
    Protein 22.8 g
    45%

    The following items or measurements are not included:

    fresh oregano

    pancetta

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