Veggie Benedict |

Veggie Benedict

Located in the heart of The Hudson Valley’s scenic Ulster County in New York State, Woodnotes Grille is the signature restaurant of The Emerson Resort & Spa and is known for it's free-spirited, farm-to-table, and Catskills-centric sensibilities. Chef de Cuisine and Culinary Institute of America graduate, Brian Wren has shared a few of his new recipes with us, including this bountiful breakfast/brunch.
Poached Egg- Sweet Potato Kale Hash-Avocado-Salsa Verde-Pico de Gallo

Ingredients for 4 Servings:

8 eggs, poached
Pico de Gallo
Salsa Verde
Sweet potato and kale hash
4 avocados

Pico de Gallo

1 plum tomato, finely diced
1/2 jalapeno, finely diced
1/4 red onion, finely diced
1 Tbsp chopped fresh cilantro
1 Tbsp olive oil

Combine all ingredients with a pinch of salt and set aside

Salsa Verde

1/2 pound tomatillos, peel and wash
1 clove garlic
1/2 onion, roughly diced
1/4 cup olive oil
1/2 bunch cilantro

Preheat oven to 350 degrees

Combine tomatillos, garlic, onion, olive oil. Spread onto baking sheet and bake for 25-35 minutes, until tomatillos are soft.

Remove from oven and allow to cool

Pour into blender with all of liquid from roasting and add cilantro and a pinch of salt, blend until smooth

Sweet Potato and Kale Hash

2 medium sweet potatoes, washed and cut into 1/2" dice
2 Tbsp. olive oil
2 cups baby kale
1 Tbsp. olive oil

Preheat oven to 350 degrees

Combine sweet potatoes and oil, sprinkle with salt and pepper, spread onto baking sheet and bake 35-40 minutes until potatoes are soft

Remove from oven and set aside

Sautee baby kale in 1 Tbsp. oil and a pinch of salt

Add sweet potatoes to cooked kale

Divide between 4 dishes

Poached Eggs

Fill 2 quart saucepan 3/4 full with water, bring to a boil

Add 1 Tbsp. white vinegar and a pinch of salt to the water, reduce to a simmer

Carefully crack 4 eggs into simmering water

Simmer approximately 4 minutes for firm whites and runny yolks

Remove from water with slotted spoon, blot onto paper towel to remove excess water

Repeat with remaining eggs

To serve:

Top sweet potato and kale hash with two poached eggs and 1/2 of an avocado

Pour 1/4 Salsa Verde over each avocado

Top eggs with Pico de Gallo


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