Artichoke-scrambled Eggs Benedict

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, (Neufchatel)
  • 1/4 teaspoon  salt

Description

Roasted Artichoke Bottoms Stand In For English Muffins In This Quick Yet Elegant Supper. Substitute Roasted Mushrooms For The Pancetta For A Vegetarian Option. Serve With Roasted New Potatoes Or A Tossed Salad.

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