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 fresh oregano, for garnish
• 1/3 cup chopped pancetta or roasted mushroom
• 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 (Neufchà tel)
• 1/4 teaspoon salt

Directions

1. 1

   Preheat oven to 425°F

2. 2

   Toss artichoke bottoms with 2 teaspoons oil and 2 teaspoons oregano.

3. 3

   Place them top-side down on half of a large baking sheet.

4. 4

   Spread pancetta in an even layer on the other half.

5. 5

   Roast until the artichokes are just beginning to brown and the pancetta is crispy, 12 to 14 minutes.

6. 6

   Meanwhile, whisk mayonnaise, yogurt, lemon juice and water in a small bowl until smooth.

7. 7

   Beat eggs and egg whites in a large bowl.

8. 8

   Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat.

9. 9

   Add the eggs and cook, folding and stirring frequently with a heatproof rubber spatula until almost set, about 2 minutes.

10. 10

    Remove from the heat and fold in cream cheese, the remaining 1 teaspoon oregano and salt.

11. 11

    To serve, divide the artichoke bottoms among 4 plates.

12. 12

    Top each artichoke with equal portions scrambled egg, crispy pancetta and creamy lemon sauce.

13. 13

    Garnish with oregano sprigs, if desired.

14. 14

    **Shopping tip: Artichoke bottoms can be purchased in 14-ounce cans—found near other canned vegetables. If unavailable, substitute two 14-ounce cans rinsed and halved artichoke hearts.