Vegetarian Benedicts with Thyme Sabayon

Ingredients

• 0.3 teaspoon pepper black
• 2 teaspoons butter chilled cut into small pieces
• 1 tablespoon cooking wine dry white
• 1 large eggs 
• 4 large eggs 
• 2  multigrain muffins split english
• 1 teaspoon thyme leaves fresh chopped
• 0.3 cup aged gouda cheese shredded
• 4 small leaves destemmed lacinato/dinosaur kale trimmed
• 1 tablespoon juice of lemon fresh
• 2 tablespoons milk 1% low-fat
• 1 teaspoon olive oil extra-virgin
• 8 inch portobello mushroom caps 
• 2 tablespoons citrus champagne vinegar 

Equipment

• frying pan
• baking sheet
• sauce pan
• whisk
• double boiler
• broiler
• slotted spoon

Directions

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.
2. Remove from heat.
3. Add butter, 1 piece at a time, stirring with a whisk until thoroughly incorporated. Keep warm.
4. To prepare Benedicts, remove the brown gills from the undersides of portobello mushrooms using a spoon; discard gills.
5. Remove and discard stems.
6. Cut mushroom caps into 1/2-inch-thick slices.
7. Heat a large skillet over medium-high heat.
8. Add olive oil to pan; swirl to coat.
9. Add mushrooms, and cook for 3 minutes on each side or until browned. Keep warm.
10. Bring a large saucepan of water to a boil.
11. Add kale; cook 2 minutes or until just tender. Plunge kale into ice water; drain well.
12. Preheat broiler to high.
13. 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.
14. Add water to a large skillet, filling two-thirds full. Bring to a simmer.
15. Add vinegar. Break each egg into a custard cup, and pour gently into pan. Cook 3 minutes or until desired degree of doneness.
16. Remove eggs from pan using a slotted spoon. Top each muffin half with 1 egg.
17. Whisk sabayon over simmering water to reheat; spoon about 1 1/2 tablespoons sauce evenly over each egg.
18. Sprinkle with pepper.
19. Serve immediately.