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photo Artichoke-Scrambled Eggs Benedict Recipe | Say Mmm

Artichoke-Scrambled Eggs Benedict

Roasted artichoke bottoms stand in for English muffins in this quick yet elegant supper. Substitute roasted mushrooms for the pancetta for a vegetaria
4 Servings - eatingwell.com
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Servings:4  | Calories:445 | Total Fat:21g  | Chol:289mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 21g
32 %
Sat Fat 6g
30 %
Total Carb 43g
14 %
Fiber 21g
84 %
Sugars 6g
---
Cholesterol 289mg
96 %
Sodium 895mg
37 %
Protein 30g
59 %
Calories:
40% Artichoke
24% Others combined
24% Eggs
11% Pancetta
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

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 for garnish
1/3 cup chopped pancetta
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, (Neufchâtel)
1/4 teaspoon salt

 Directions : View recipe directions on eatingwell.com
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