Sunday, March 9, 2008


Artichoke-scrambled eggs Benedict (our version of the recipe in the comments)
Seedy rolls
Salad with tomatoes and lemon dressing

Hot tea
M and I love eggs Benedict, but never make them at home. This is far from a traditional version (note the lack of poached eggs and Hollandaise sauce), but it seemed exciting enough to try as our "home" version of this high-calorie favorite. We searched at several stores for the artichoke bottoms and finally found them, but in the end we both thought the whole attempt to be like eggs Benedict was distracting, as this is NOTHING like eggs Benedict. It's excellent, but you'll note the accompanying recipe is for artichoke scramble, rather than any sort of Benedict. I don't know how the presentation will come out on our version, but it will taste great. This turns out to be a very easy dinner that is incredibly yummy. It would be a good brunch as well.

Prep Notes
Difficulty: Easy
Chopping: Oregano, tomatoes
Time: 30 minutes
Make ahead: You could probably roast the artichokes and pancetta ahead, but the rest should be last minute.

J: "Not Benedict, but definitely a winner!"
M: "The incredible, edible egg! (With artichokes and pancetta! Mmmmmm!)"

1 comment:

J said...

Artichoke Scramble – M & J (inspired by Eating Well)
Makes 4 servings

2 (14-oz) cans artichoke hearts, rinsed and quartered
4 teaspoons extra-virgin olive oil, divided
3 teaspoons chopped fresh oregano, divided
⅓ cup chopped pancetta (or ½ cup chopped Canadian bacon in a pinch)
2 tablespoons mayonnaise
2 tablespoons nonfat plain Greek-style yogurt
2 teaspoons lemon juice
6 large eggs
4 large egg whites
2 tablespoons reduced-fat cream cheese (Neufch√Ętel)
¼ teaspoon salt

Preheat oven to 425°F. Coat a baking sheet with sides with aluminum foil. Do not grease.

Toss artichoke bottoms with 2 t oil and 2 t oregano in a medium bowl. Spread them on one half of the prepared baking sheet and rinse bowl out. Spread pancetta in an even layer on the other half. Roast until the artichokes are just beginning to brown and the pancetta is crispy, about 13 minutes.

Meanwhile, whisk mayonnaise, yogurt, and lemon juice in a small bowl until smooth. Beat eggs and egg whites in a rinsed bowl from the artichoke tossing.

Heat the remaining 2 t 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. Remove from the heat and fold in cream cheese, the remaining 1 t oregano and salt. Once incorporated, toss gently with the roasted artichoke quarters.

Serve eggs sprinkled with crispy pancetta and drizzled with the creamy lemon sauce. Garnish with oregano sprigs, if desired.