Artichoke-Scrambled Eggs Benedict

Name: Artichoke-Scrambled Eggs Benedict
Yield: 4
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.

Artichoke-Scrambled Eggs Benedict was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/artichoke-scrambled-eggs-benedict-recipe-10319.aspx?a=cknwrdne02320a&s=s2111391232s&_mid=1111699&_rid=1111699.34100.245278" target="_blank">www.cooking.com.</a>

"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 fresh tossed salad...."

INGREDIENTS

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8 canned artichoke bottoms (1 1/2 cans), rinsed (see Shopping Tip)

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4 teaspoons extra-virgin olive oil, divided

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3 teaspoons chopped fresh oregano, divided, plus 4 sprigs for garnish

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1/3 cup chopped pancetta

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2 tablespoons reduced-fat mayonnaise

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2 tablespoons nonfat plain yogurt

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2 teaspoons lemon juice

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1 teaspoon water

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6 large eggs

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4 large egg whites

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2 tablespoons reduced-fat cream cheese (Neufchâtel)

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1/4 teaspoon salt

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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.

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