Turkey/Mushroom/California Avocado Benedict
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Credit: Rosine’s Restaurant, Monterey, Calif.
The National Culinary Review, February 2013
3/8 cup olive oil
3 lbs. mushrooms, white, sliced
7 egg yolks
2 T. fresh lemon juice
3 t. Worcestershire sauce
¼ t. Tabasco sauce
½ cup water, boiling
1½ cups butter, melted + 4 T., divided
12 English muffins, split, toasted
3 lbs. turkey, roasted, sliced
6 large fresh California avocados
36 poached eggs
1. In large saute pan, heat olive oil; add mushrooms. Saute until moisture evaporates, about 8 minutes.
2. In blender, blend egg yolks and eggs. Add lemon juice, Worcestershire sauce, Tabasco sauce and boiling water; blend. Slowly pour in 1½ cups melted butter; blend. Fill base of double boiler with boiling water. Pour hollandaise sauce into top of double boiler; continuously whip to cook and thicken sauce.
3. Per order: Spread 2 English muffin halves with butter. Top with 4 oz. turkey, ½ avocado, sliced, 3 poached eggs, ½ cup sauteed mushrooms and 1/3 cup hollandaise sauce.
Breakfast, Poultry, The National Culinary Review
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