Turkey Mushroom Avocado Benedict February 2012

From: Rosine's Restaurant, 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

sauteed mushrooms (recipe follows)

Hollandaise sauce (recipe follows)

Sauteed Mushrooms (yields 6 cups):

3 lb. white mushrooms, sliced

⅜ cup olive oil

Hollandaise Sauce (yields 4 cups):

7 egg yolks

3 eggs

2 Tbsp. fresh lemon juice

3 tsp. Worcestershire sauce

¼ tsp. Tabasco® sauce

½ cup boiling water

1½ cups butter, melted

For sauteed mushrooms: In large saute pan, heat the olive oil and add mushrooms. Saute until moisture evaporates, about 8 minutes.

For Hollandaise sauce: In blender, blend egg yolks and eggs. Add lemon juice, Worcestershire sauce, Tabasco® and boiling water; blend. Slowly pour in melted butter and blend. Fill base of double boiler with boiling water. Pour Holladaise into top of double boiler. Using a whip, continuously whip sauce to cook and thicken.

Per order: Spread English muffins with butter. Top with 4 oz. turkey. Top with half of a Fresh California Avocado, sliced. Top with 3 poached eggs. Top with ½ cup sauteed mushrooms. Top with ⅓ cup Hollandaise.