Artichoke & Scrambled Eggs Benedict

Ingredients -- Ovo-Lacto Vegtarian

Roasted artichoke bottoms stand in for English muffins in this quick brunch. Pancetta is an italian cold-cut, you can substitute roasted mushrooms for the pancetta for a vegetarian option. Goes well with a light salad.

8 canned artichoke bottoms, (about 1+1/2 cans), rinsed (or use lightly steamed fresh, but canned artichoke hearts save a lot of work). If artichoke bottoms aren't available, use canned artichoke hearts, and slice each in half horizontally.
1/3 cup chopped pancetta
6 large Eggs, plus 4 large Egg Whites
4 tsp. extra-virgin olive oil, divided
3 tsp. chopped fresh oregano, divided, plus 4 sprigs for garnish
2+ Tbsp mayonnaise
2 tsp. lemon juice
2+ Tbsp plain yogurt
2+ Tbsp cream cheese (Neufchâtel if possible)
1 tsp. water
1/4 tsp. salt, ground black pepper to taste

Preheat oven to 425°F.
Toss artichoke bottoms with 2 teaspoons oil and 2 teaspoons oregano. Place them top-side down on half of a large baking sheet. Spread pancetta in an even layer on the other half (or stir-fry the mushrooms if you're using them as a substitute for pancetta). 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 separate 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.

To serve, divide the artichoke bottoms among 4 plates. Top each artichoke with equal portions scrambled egg, crispy pancetta and creamy lemon sauce. Garnish with oregano sprigs, if desired.