Prep 14 mins
Cook 16 mins
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.
- 8 canned artichoke bottoms (1 1/2 cans, rinsed, see Shopping Tip)
- 19.71 ml extra virgin olive oil, divided
- 14.78 ml chopped fresh oregano, divided, plus
- 4 sprig fresh oregano, for garnish
- 78.07 ml chopped pancetta or 78.07 ml roasted mushroom
- 29.58 ml reduced-fat mayonnaise
- 29.58 ml nonfat plain yogurt
- 9.85 ml lemon juice
- 4.92 ml water
- 6 large eggs
- 4 large egg whites
- 29.58 ml reduced-fat cream cheese (NeufchÃƒ tel)
- 1.23 ml salt
- 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.
- **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.