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Eggs Benedict on Artichokes

eggs benedict artichokes
  • (8) canned artichoke bottoms, rinsed
  • (4 tsp.) extra-virgin olive oil, divided
  • (3 tsp.) fresh oregano, chopped, divided
  • (1/3 cup) pancetta, chopped
  • (2 Tbsp.) reduced-fat mayonnaise
  • (2 Tbsp.) nonfat plain yogurt
  • (2 tsp.) lemon juice
  • (1 tsp.) water
  • (6 large) eggs
  • (4 large) egg whites
  • (2 Tbsp.) reduced-fat cream cheese
  • (1/4 tsp.) salt

Eggs Benedict on Artichokes

Scrambled eggs served over artichokes with crispy pancetta and a creamy lemon yogurt sauce.

Preparation Time
About 15 minutes
Cook Time
About 15 minutes


  1. 1Preheat oven to 425°F.
  2. 2In a large bowl, toss together artichokes, 2 tsp. oil and 2 tsp. oregano. Arrange on half of a baking sheet, top-sides down. Arrange pancetta on the other half. Bake 12-14 minutes.

  3. 3In a small bowl, whisk together mayonnaise, yogurt, lemon juice and water. In a separate large bowl, beat together eggs and egg whites.
  4. 4Place a large, nonstick skillet over medium-high heat. Add 2 tsp. oil. When hot, add eggs and scramble 2 minutes. Take off heat and add cream cheese, 1 tsp. oregano and salt, folding to combine.

  5. 5Top artichokes with eggs, pancetta and lemon mayonnaise and serve.

Nutritional Information

Serving Size: 1 topped artichoke

Amount Per Serving:
  • Calories 282
  • Total Fat 19 g
  • Total Carbohydrate 9 g
  • Protein 17 g
  • Cholesterol 333 mg
  • Sodium 737 mg
  • Fiber 3 g

Additional Information

Recipe Category: Breakfast

Recipe Subcategory: Eggs and Omelettes

Recipe Ethnicity: N/A

Dietetic Info:
  • Glycemic Index:
  • Gluten Free: Yes

Vegetarian/Allergen Info: Contains Pork, Eggs, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.