Turkey Mushroom and Avocado Benedict

From: Rosine's, Monterey, CA. Yield:12 servings.

12 English muffins, split and toasted

4 Tbsp. butter

3 lb. turkey, roasted, sliced

6 large fresh California Avocados*

36 eggs, poached

as needed, sautéed mushrooms (recipe follows)

as needed, Hollandaise sauce (recipe follows)

Sautéed Mushrooms (Yields 6 cups):

3 lb. Mushrooms, white, sliced

⅜ cups olive oil

Hollandaise Sauce (Yields 4 cups):

7 each egg yolks

3 each eggs

2 Tbsp. fresh lemon juice

3 tsp. Worcestershire sauce

¼ tsp. Tabasco sauce

½ cups water, boiling

1½ cups butter, melted

*A large avocado weights about 8 oz. as purchased.

For Sautéed Mushrooms: In a large sauté pan, heat olive oil and add the mushrooms. Sauté until moisture is evaporated, about 8 minutes.

For Hollandaise Sauce: In a blender, blend the egg yolks and eggs. Add the lemon juice, Worcestershire sauce, Tabasco sauce and boiling water and blend. Slowly pour in melted butter and blend.

In a double boiler, fill the base with boiling water. Pour the hollandaise into the top of the double boiler. With a whip, continuously whip the hollandaise to cook and thicken the sauce.

Per order: Spread English muffins with butter. Top with 4 oz. turkey. Top with ½ fresh California Avocado, sliced. Top with 3 poached eggs. Top with ½ cup sautéed mushrooms. Top with ⅓ cup Hollandaise sauce.