Artichoke Eggs Benedict

• 8 each artichokes bottoms, rinsed, 14 ounce canned
• 4 teaspoons olive oil, extra-virgin divided
• 3 teaspoons oregano fresh, chopped, divided
• 1/4 cup pancetta sliced and chopped into small pieces
• 2 tablespoons mayonnaise, fat free
• 2 tablespoons yogurt, non-fat plain
• 2 teaspoons lemon juice
• 1 teaspoon water
• 6 large eggs
• 4 large egg whites
• 4 each oregano sprigs fresh, for garnish
• 1/4 teaspoon salt
• 2 tablespoons cream cheese (reduced-fat)

1. Preheat oven to 425 degrees F.
2. Toss artichoke bottoms with 2 teaspoons olive oil and 2 teaspoons oregano.
3. Place them top-side down on half of a large baking sheet.
4. Feel free to give them a little push to flatten slightly and open the leaves up a bit depending on the size of your artichokes.
5. Spread pancetta in an even layer on the other half of the baking sheet.
6. Roast until the artichokes are just beginning to brown and the pancetta is crispy, 10 to 12 minutes.
7. Meanwhile, whisk mayonnaise, yogurt, lemon juice and water in a small bowl until smooth.
8. Beat eggs and egg whites in a large bowl.
9. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat.
10. Add the eggs and cook, folding and stirring frequently with a heatproof rubber spatula until almost set, about 2 minutes.
11. Remove from the heat and fold in cream cheese, the remaining chopped oregano and salt.
12. To serve, divide the artichoke bottoms among 4 plates.
13. Top each the artichokes with equal portions scrambled egg, crispy pancetta and creamy lemon sauce.
14. Garnish with oregano sprigs, and serve.

artichokes bottoms, olive oil, oregano, mayonnaise, yogurt, lemon juice, water, eggs, egg whites, oregano sprigs fresh, salt, cream cheese

Taken from recipeland.com/recipe/v/artichoke-eggs-benedict-51304 (may not work)