Photo: Johnny Autry; Styling: Cindy Barr
Hands-on Time
55 Mins
Total Time
55 Mins
Serves 4 (serving size: 1 benedict)

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

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Preheat broiler to high.

Step 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.

Step 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews


April 03, 2015
We had this for dinner last night.  The sauce with the thyme is really good.  I didn't have kale, so I substituted with arugula (which I didn't cook first).Husband is suspicious of vegetarian recipes, but like this one!

TheMomChef's Review

May 21, 2012
I made this while everyone was out of the house and savored every bite. It's delicious. I did it exactly as written (as always) and didn't need to change a thing. The Sabayon is fantastic and pairs well with the portobellos. You can read my full review at:

crusnock's Review

April 22, 2012
Light, delicate, and delicious. I am not normally a fan of Hollandaise sauce, but I really liked this version (my husband is a big fan, and also like this lighter version). The only changes we made were doubling the Gouda and frying the eggs in rings (don't have custard cups for poaching). With the two of us, the recipe took less than 30 minutes to make.