Description
A light and tasty version of eggs benedict!
Ingredients
- 4 teaspoons Extra-virgin Olive Oil, Divided
- 6 whole Artichoke Bottoms, From A Can And Drained
- 3 teaspoons Chopped Fresh Oregano, Divided Use
- 2 Tablespoons Reduced Fat Mayonnaise
- 2 Tablespoons Non-fat Plain Yogurt
- 2 teaspoons Lemon Juice
- 1 teaspoon Water
- 4 whole Eggs
- 2 whole Egg Whites
- 4 pieces Turkey Bacon
- 2 Tablespoons Reduced Fat Cream Cheese
- ¼ dashes Salt And Pepper
Preparation
1.Preheat oven to 425 degrees F.
2.Grease bottom of a cookie sheet with 1 teaspoon of olive oil. Place artichoke bottoms, top-side down, on sheet. Sprinkle with about 1 teaspoon of oregano until artichokes are seasoned. Roast until the artichokes are just beginning to brown, about 15 minutes. If you want your artichokes a bit crispier, roast for 2-4 additional minutes.
3.Meanwhile, whisk mayonnaise, yogurt, lemon juice and water in a small bowl until smooth. Set aside. Beat eggs and egg whites in a large bowl. Set aside.
4.On medium heat, cook bacon on a frying pan until crispy. Set aside and once cooled, crumble it.
5.Heat the remaining 3 teaspoons of oil in a large nonstick skillet over medium-high heat. Add the eggs and cook, being sure to move them around and scramble on pan. Remove from the heat and mix in the cream cheese, additional oregano and salt and pepper.
6.To serve, spoon eggs into the artichoke bottoms. Top eggs with crumbled bacon and a spoonful of yogurt sauce. Garnish with additional oregano and enjoy!
