Artichoke-scrambled Eggs Benedict
8Â Â canned artichoke bottomsÂ Â (1 1/2 cans), rinsed (see Shopping Tip) 4 teaspoonsÂ Â extra-virgin olive oil, divided 3 teaspoonsÂ Â chopped fresh oregano, divided, plus 4 sprigs for garnish 1/3 cupÂ Â chopped pancetta 2 tablespoonsÂ Â reduced-fat mayonnaise 2 tablespoonsÂ Â nonfat plain yogurt 2 teaspoonsÂ Â lemon juice 1 teaspoonÂ Â water 6Â Â large eggs 4Â Â large egg whites 2 tablespoonsÂ Â reduced-fat cream cheese (NeufchÃ¢tel) 1/4 teaspoonÂ Â salt Tip: Shopping tip: Artichoke bottoms can be purchased in 14-ounce cans and can be found near other canned vegetables. If unavailable, substitute two 14-ounce cans rinsed and halved artichoke hearts.
Artichoke-Scrambled Eggs Benedict, Recipe
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