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