This much quicker and easier to prepare version of the classic Eggs Benedict. Reduced fat but equally as decadent as the original. This is a variation of a vegetarian version of the same recipe, see links below.
YIELD
4 servingsPREP
12 minCOOK
14 minREADY
28 minIngredients
Directions
Preheat oven to 425 degrees F.
Toss artichoke bottoms with 2 teaspoons olive oil and 2 teaspoons oregano.
Place them top-side down on half of a large baking sheet. Feel free to give them a little push to flatten slightly and open the leaves up a bit depending on the size of your artichokes.
Spread pancetta in an even layer on the other half of the baking sheet.
Roast until the artichokes are just beginning to brown and the pancetta is crispy, 10 to 12 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 chopped oregano and salt.
To serve, divide the artichoke bottoms among 4 plates.
Top each the artichokes with equal portions scrambled egg, crispy pancetta and creamy lemon sauce.
Garnish with oregano sprigs, and serve.
