Eggs benedict are great for brunch. The biggest problem, however, is all that egg poaching. What a pain!
And to top it off, you also have to make a Hollondaise sauce, which isn’t super easy.
When I came across this recipe for scrambled eggs benedict, I thought “genius!”
The addition of artichokes, which I love, and pancetta, which I like more than a big slice of ham, made this dish sound even better.
The recipe came from Eating Well, so it’s supposed to be a bit healthier than regular Eggs Benedict. You use six whole eggs and four egg whites (although I accidentally dropped an extra yolk in mine, so it was seven and three). The original recipe also said to omit English muffins, which I did not do. In fact, I bought sandwich-size English muffins, which are huge!
The sauce on top was OK, but it was a bit heavy on the mayo. I really like mayonnaise, so it wasn’t terrible, but those who aren’t fans may want to cut back a bit.
It’s a very filling meal, and we had it for dinner one night. But it’d also be great for an Easter brunch!
Recipe: Scrambled eggs benedict with roasted artichokes and pancetta
Adapted from Eatingwell.com
- 2 14-oz cans artichoke hearts
- 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 mayonnaise
- 2 tablespoons nonfat plain Greek 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
- Two sandwich-size English muffins
- Preheat oven to 425 degrees.
- Cut artichokes in half. Toss with 2 teaspoons oil and 2 teaspoons oregano. Place them on half of a large baking sheet. Spread pancetta in an even layer on the other half. Roast until the artichokes are just beginning to brown and the pancetta is crispy, 12 to 14 minutes.
- Meanwhile, whisk mayonnaise, yogurt, lemon juice and water in a small bowl until smooth. Beat eggs and egg whites in a large bowl.
- Heat the remaining 2 teaspoons 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, about 2 minutes. Remove from the heat and fold in cream cheese, the remaining 1 teaspoon oregano and salt.
- Toast English muffins.
- To serve, put half an English muffin on each plate. Top each English muffin half with equal portions scrambled egg, crispy pancetta and creamy lemon sauce. Divide the artichokes among four plates. Garnish with oregano sprigs, if desired.
