Vegetarian Benedicts with Thyme Sabayon
- 1 large egg
- 2 tablespoons 1% low-fat milk
- 1 tablespoon dry white wine
- 1 tablespoon fresh lemon juice
- 1 teaspoon chopped fresh thyme
- 2 teaspoons butter, chilled and cut into small pieces
- 2 (4-inch) portobello mushroom caps
- 1 teaspoon extra-virgin olive oil
- 4 small leaves lacinato kale, trimmed and tough center ribs removed
- 2 multigrain English muffins, split
- 1 ounce (about 1/4 cup) aged Gouda cheese, shredded
- 2 tablespoons white wine vinegar
- 4 large eggs
- 1/4 teaspoon black pepper
- calories 242
- fat 12 g
- satfat 4.7 g
- monofat 4.6 g
- polyfat 1.3 g
- protein 14.3 g
- carbohydrate 19.9 g
- fiber 1.8 g
- cholesterol 278 mg
- iron 2.7 mg
- sodium 307 mg
- calcium 174 mg
How to Make It
To prepare sauce, combine 1 egg and the next 4 ingredients (through thyme) in the top of a double boiler. Cook over simmering water until thick (about 9 minutes), stirring constantly with a whisk. Remove from heat. Add butter, 1 piece at a time, stirring with a whisk until thoroughly incorporated. Keep warm.
To prepare Benedicts, remove the brown gills from the undersides of portobello mushrooms using a spoon; discard gills. Remove and discard stems. Cut mushroom caps into 1/2-inch-thick slices.
Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add mushrooms, and cook for 3 minutes on each side or until browned. Keep warm.
Bring a large saucepan of water to a boil. Add kale; cook 2 minutes or until just tender. Plunge kale into ice water; drain well.
Preheat broiler to high.
Place muffin halves, cut sides up, on a baking sheet. Broil 1 minute or until browned. Top each muffin half with 1 tablespoon cheese. Broil 1 minute or until cheese melts. Top cheese with one kale leaf; broil 1 minute. Top muffins evenly with mushroom slices. Keep warm.
Add water to a large skillet, filling two-thirds full. Bring to a simmer. Add vinegar. Break each egg into a custard cup, and pour gently into pan. Cook 3 minutes or until desired degree of doneness. Remove eggs from pan using a slotted spoon. Top each muffin half with 1 egg. Whisk sabayon over simmering water to reheat; spoon about 1 1/2 tablespoons sauce evenly over each egg. Sprinkle with pepper. Serve immediately.
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