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TURKEY MUSHROOM CALIFORNIA AVOCADO BENEDICT
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Turkey Mushroom California Avocado Benedict

Author: Courtesy of Rosine's Restaurant in Monterey, CA

Recipe Provided By

Ingredients

  • 0.000
    12 each English muffins, split and toasted
  • 4.000 4 Tbsp.
    butter
  • 0.000
    3 lb. turkey, roasted, sliced
  • 0.000
    6 each large Fresh California Avocados
  • 0.000
    36 each eggs, poached
  • 0.000
    Sautéed mushrooms (recipe follows)
  • 0.000
    Hollandaise sauce (recipe follows)
  • 0.000

    Sautéed Mushrooms

  • 0.000
    Yield: 6 cups
  • 0.000
    3 lb. mushrooms, white, sliced
  • 0.375 ⅜ cup
    olive oil
  • 0.000

    Hollandaise Sauce

  • 0.000
    Yield: 4 Cups
  • 0.000
    7 each egg yolks
  • 0.000
    3 each eggs
  • 2.000 2 Tbsp.
    fresh lemon juice
  • 3.000 3 tsp.
    Worcestershire sauce
  • 0.250 ¼ tsp.
    Tabasco sauce
  • 0.500 ½ cup
    water, boiling
  • 1.500 1 ½ cups
    butter, melted

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Instructions

  1. Sautéed Mushroom Preparation
  2. In a large sauté pan, heat olive oil and add the mushrooms. Sauté until moisture is evaporated, about 8 minutes.
  3. Hollandaise Sauce Preparation
  4. In a blender, blend the egg yolks and eggs.
  5. Add the lemon juice, Worcestershire sauce, Tabasco sauce and boiling water and blend.
  6. Slowly pour in melted butter and blend.
  7. 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.
  8. Per order
  9. Spread English muffins with butter.
  10. Top with 4 oz. turkey.
  11. Top with 1/2 a Fresh California Avocado, sliced.
  12. Top with 3 poached eggs.
  13. Top with 1/2 Cups sautéed mushrooms.
  14. Top with 1/3 Cups Hollandaise sauce.

*A large avocado weights about 8 oz. as purchased

 

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.

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