Artichoke & Wild Salmon Eggs Benedict

Artichoke & Wild Salmon Eggs Benedict
By Kelley Herring


Boost your body's antioxidant defenses with this Benedict breakfast! The production of eggs benedict glutathione -- your body's master antioxidant and detoxifier -- is manufactured by your liver given the right ingredients, including sulfur-containing amino acids and selenium.1 This delicious dish provides 51% of your daily requirement for selenium, plus those sulfur-containing aminos from the organic eggs.

Time To Table: 30 minutes
Serves: 4

Excellent Source of: Fiber, Iron, Magnesium, Potassium, Protein, Selenium, Zinc, Vitamin A, Vitamin B12, Vitamin C, Folate, Riboflavin
Good Source of: Calcium, Niacin
Preferences: Gluten-Free, Low Sugar

Ingredients
1 ounce organic cream cheese
8 medium organic artichoke bottoms, drained
2 ounces wild smoked salmon
6 large organic omega-3 eggs
4 large organic egg whites
4 tsp. organic extra virgin olive oil
2 Tbsp. organic plain yogurt
2 tsp. organic lemon juice
3 tsp. fresh oregano, chopped

Preparation
Preheat oven to 425°F. Toss artichoke bottoms with 2 teaspoons olive oil and 2 teaspoons oregano. Place them top-side down on half of a large baking sheet. Roast until the artichokes are just beginning to brown, about 12 to 14 minutes. Meanwhile, whisk yogurt, lemon juice and 1 teaspoon water in a small bowl until smooth. Set aside. In a large bowl, beat eggs and whites. Heat the remaining 2 teaspoons oil in a large nonstick skillet (preferably ceramic or porcelain enamel) 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 and the remaining 1 teaspoon oregano. To serve, divide the artichoke bottoms among 4 plates. Top each artichoke with equal portions scrambled egg, smoked salmon and creamy lemon sauce. Garnish with oregano sprigs if desired.

Nutrition Information
323 calories, 15 g fat, 5 g saturated fat, 6 g monounsaturated fat, 2 g polyunsaturated fat, 0 g trans fat, 329 mg cholesterol, 537 mg sodium, 29 g carbohydrate, 1 g sugar, 14 grams fiber, 25 g protein

Reference

1. Gladyshev VN. Selenoproteins and selenoproteomes. In: Hatfield DL, Berry MJ, Gladyshev VN, eds. Selenium: Its molecular biology and role in human health. 2nd ed. New York: Springer; 2006:99-114.