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Turkey Mushroom California Avocado Benedict

Turkey Mushroom California Avocado Benedict


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Prep time:


Cook time:



Serving Size: 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

Remember to check the label when you shop. 
In season Spring - Fall. Learn where to find them


  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.

Recipe Tags

  • breakfast
  • chef recipes
  • eggs
  • foodservice
  • hollandaise
  • mother's day
  • mushroom
  • turkey

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