Recipe: Caulfield’s “Superfood” Breakfast

I really want to shove this in my face

Caulfield’s Bar and Dining Room in Beverly Hills recently underwent a large renovation, and is now under the helm of chef Stephen Kalt. I got the same press release everyone else did, but as a rule, I don’t like to regurgitate press releases. (Both for your sake and my own.) However, something caught my eye this time.

Kalt—who is making his first foray into the L.A. restaurant world after working at Le Cirque alongside Daniel Boulud, and hosting stints with Thomas Keller and Jean-Georges Vongerichten—has an incredible looking dish on the breakfast menu called “Superfood” and I absolutely cannot wait to shove it in my face. A combination of sunny side-up eggs, onions, mushrooms, kale, avocado, and Sriracha, with a side of blackberries, I feel as though I could eat this for all three meals, seven days a week.

Thankfully, Kalt was kind enough to share the recipe for his Superfood breakfast, so that we might try it at home, though I think I’m going to have to go in to see how mine stacks up against the dish served in the restaurant. (With all due respect to the chef, I think you could probably get away with using half as much oil, if not even less, while still keeping it plenty tasty.)

Superfood Breakfast, from Caulfield’s Bar and Dining Room
Recipe courtesy of chef Stephen Kalt
Serves 2

4 large eggs
1 small to medium white or yellow onion
1 bunch Tuscan kale
1 small to medium button mushrooms
1 small to medium ripe avocado
1 ounce Sriracha, to taste
Salt and freshly ground pepper to taste
1 cup ripe blackberries 

Cut the center stem from the kale leaves. Turn the remaining leaf pieces sideways and pile them one on the other. Cut the leaves into 1/2-inch strips and put aside. 

Cur away the ends of the onion and then split the onion in half lengthwise. Remove the skin. Place the halved onion flat on a cutting board and cut the onion into 1/4- to 1/3-inch slices. Set the sliced onion aside. 

Slice the mushrooms into 1/4-inch thick strips and set aside.

Halve the avocado and remove the pit. Slice the avocado lengthwise into 1/4-inch thick slices, removing any peel.

Heat a large skillet or frying pan over a medium flame for 1 minute. Add 1 ounce of the oil and the sliced onions. Cook the onions for 1 to 2 minutes, until they just begin to wilt. Remove from the pan.

Add another ounce of oil and the kale. Season the kale with a pinch or two of salt. Stir the kale until it wilts, about 2 to 3 minutes, and remove from the pan.

Add another ounce of oil and add the mushrooms to the pan. Cook the mushrooms for 1 to 2 minutes, stirring regularly. Season with a pinch of salt and pepper and remove from the pan.

Add the vegetables back to the large pan and warm them, mixing them together.

Break four eggs into a bowl, keeping the yolks intact. Heat another pan for the eggs, preferably a non-stick pan to make your life easier. Add an ounce of oil. Allow the oil to warm for 30 seconds and turn the flame to low. Add the eggs to the pan and cook, covered, until the whites are set, with the yolks still runny. 

Divide the vegetable mixture onto two plates. Remove the cover from the eggs and split them into two sets of two eggs each. Using a spatula. place the sunny side eggs on top of the vegetable mixture. Place some sliced avocado on top of the eggs and a bit of the Sriracha to taste. Serve with a side of blackberries. Yum. 

Caulfield’s Bar & Dining Room, 9360 Wilshire Blvd., Beverly Hills,