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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

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

  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

 

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

(6 Ratings)