Artichoke Scrambled Eggs Benedict

Enjoy eggs benedict guilt-free! The simplicity of this recipe is part of the charm. Canned artichoke “bottoms” are used in place of English muffins. Eggs are scrambled and placed on top with crispy pancetta, a hint of mayonnaise or eggless mayonnaise.

Eggless mayo is easily whipped together with lemon and kefir yogurt. Non-dairy options: Cashew Cheese

The perfect brunch recipe, serve with simple arugula greens, fresh fruit and a glass of fine champagne.

Fresh Artichoke Preparation

Fresh artichokes are delightful as an appetizer. Artichokes have a tough exterior. Because of their prickly tips, they can be intimidating. However, a few simple steps make it easy.

Steaming an Artichoke

Take a pair of cooking shears and snip the prickly ends of the leaves.
Place the artichoke in a steamer pot with water.
Steam about 25 minutes
Test for “doneness” by using a pair of tongs to gently grab a leaf
If the leaf separates easily from the artichoke, the artichoke is ready

Artichokes are a good source of folate, dietary fiber, and vitamins C and K. Artichokes are also packed with antioxidants; they’re number 7 on the USDA’s top 20 antioxidant-rich foods list.

Nutrition:
Calories: 378
Fat: 18.0g
Saturated fat: 4.9g
Cholesterol: 285mg
Sodium: 636mg
Potassium: 1400mg
Carbohydrates: 37.4g
Fiber: 18.0g
Protein: 24.6g

This recipe is high in minerals that help overall body function such as magnesium, phosphorus, selenium and vitamin C.

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Recipe

Artichoke Scrambled Eggs Benedict

Breakfast & Brunch

Artichoke "bottoms" are used in place of English muffins, eggs are scrambled and placed on top with crispy pancetta

Ingredients

8 canned artichoke bottoms, (1 1/2 cans), rinsed
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 (or non-dairy yogurt)
2 teaspoons lemon juice
1 teaspoon water
6 large eggs
4 large egg whites
2 tablespoons reduced-fat cream cheese (or non-dairy cream cheese/cashew cheese)

Instructions

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.

Artichoke Scrambled Eggs Benedict