Artichoke-Scrambled Eggs Benedict

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 8  canned artichoke bottoms (1 1/2 cans, rinsed, see Shopping Tip)
• 4  teaspoons extra virgin olive oil, divided
• 3  teaspoons  chopped fresh oregano, divided, plus
• 4  sprigs fresh oregano, for garnish
• 1⁄3 cup  chopped pancetta or 1⁄3 cup  roasted mushroom
• 2  tablespoons  reduced-fat mayonnaise
• 2  tablespoons nonfat plain yogurt
• 2  teaspoons lemon juice
• 1  teaspoon water
• 6  large eggs
• 4  large  egg whites
• 2  tablespoons reduced-fat cream cheese (Neufchà tel)
• 1⁄4 teaspoon salt

Directions

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