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Turkey Mushroom California Avocado Benedict

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Turkey Mushroom California Avocado Benedict

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Ingredients

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.

Instructions

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

Comments

(7 Ratings)