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 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.

Description

Artichoke-Scrambled Eggs Benedict, Recipe

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