Photo by: Photo: Johnny Autry; Styling: Cindy Barr

Vegetarian Benedicts with Thyme Sabayon

Fresh thyme is a welcome addition to this frothy, egg and wine-based sauce called sabayon. Substitute curly kale for lacinato kale if desired.

  • Yield: Serves 4 (serving size: 1 benedict)


  • Sauce:
  • 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
  • Benedicts:
  • 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


1. 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.

2. 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.

3. 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.

4. 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.

5. Preheat broiler to high.

6. 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.

7. 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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Nutritional Information

Amount per serving
  • Calories: 242
  • Fat: 12g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 1.3g
  • Protein: 14.3g
  • Carbohydrate: 19.9g
  • Fiber: 1.8g
  • Cholesterol: 278mg
  • Iron: 2.7mg
  • Sodium: 307mg
  • Calcium: 174mg

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Vegetarian Benedicts with Thyme Sabayon Recipe