California Avocado season has ended.

Turkey Mushroom California Avocado Benedict

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Turkey Mushroom California Avocado Benedict



Serves: 12

12 English muffins, split and toasted
4 Tbsp. butter
3 lbs. turkey breast, roasted and sliced
6 ripe, Fresh California Avocados, peeled, pitted and sliced
36 eggs, poached
As needed Sautéed mushrooms (recipe follows)
As needed Hollandaise sauce (recipe follows)
Sautéed Mushrooms
Yield: 6 cups
3 lbs. white mushrooms, sliced
3/8 cup olive oil
Hollandaise Sauce
Yield: 4 cups
7 egg yolks
3 eggs
2 Tbsp. fresh lemon juice
3 tsp. Worcestershire sauce
1/4 tsp. hot sauce
1/2 cup water, boiling
1 1/2 cups butter, melted

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


Sautéed Mushroom Preparation

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

Hollandaise Sauce Preparation

  1. In a blender, blend the egg yolks and eggs.
  2. Add the lemon juice, Worcestershire sauce, hot sauce and boiling water and blend.
  3. Slowly pour in melted butter and blend.
  4. 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

  1. Spread English muffins with butter.
  2. Top with 4 oz. turkey.
  3. Top with 1/2 a Fresh California Avocado, sliced.
  4. Top with 3 poached eggs.
  5. Top with 1/2 Cups sautéed mushrooms.
  6. Top with 1/3 Cups Hollandaise sauce.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Courtesy of Rosine's Restaurant in Monterey, CA


(7 Ratings)