Artichoke-Scrambled Eggs Benedict

April 4, 2010

Artichoke bottoms

The "supporting" ingredient in Artichoke-Scrambled Eggs Benedict (doubled recipe): Artichoke bottoms that were roasted in the oven with extra-virgin olive oil and some dried Greek oregano (on one side only because the Greek oregano is really strong).

Artichoke-Scrambled Eggs Benedict

The main ingredient in Artichoke-Scrambled Eggs Benedict (doubled recipe): 12 whole eggs and 8 whites mixed with some dried Greek Oregano. (Didn't wanna spring for fresh oregano when I've got perfectly good Greek oregano handy.)

Sauce for Artichoke-Scrambled Eggs Benedict

The topping that makes Artichoke-Scrambled Eggs Benedict truly "benedict": Mayo, yogurt, water and lemon. I used Greek yogurt which is really thick so I had to double the water to thin it out a bit. I should have added a little turmeric for color so it looked more like Hollandaise. Next time...

Artichoke-Scrambled Eggs Benedict

The final topping in Artichoke-Scrambled Eggs Benedict: Diced Prosciutto, baked in the oven for 10 minutes. The recipe calls for pancetta, but Prosciutto had less calories and a whole lot less fat so I went the healthier route. Any time a recipe calls for bacon bits, I'm using prosciutto bits instead - yum! (Sorry for the blurry photo!)

Artichoke-Scrambled Eggs Benedict fully assembled with the artichoke bottom holding the eggs topped with sauce and prosciutto. (For guests who don't like artichoke I had whole wheat English muffins.)

In the background is the Turkey & Tomato Panini and Baked Apple-Cinnamon French Toast.

Get the Recipe

Artichoke-Scrambled Eggs Benedict Recipe:

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