Artichoke Eggs Benedict

Directions

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