From: Rosine's, Monterey, CA. Yield:12 servings.
12 English muffins, split and toasted
4 Tbsp. butter
3 lb. turkey, roasted, sliced
6 large fresh California Avocados*
36 eggs, poached
as needed, sautéed mushrooms (recipe follows)
as needed, Hollandaise sauce (recipe follows)
Sautéed Mushrooms (Yields 6 cups):
3 lb. Mushrooms, white, sliced
⅜ cups olive oil
Hollandaise Sauce (Yields 4 cups):
7 each egg yolks
3 each eggs
2 Tbsp. fresh lemon juice
3 tsp. Worcestershire sauce
¼ tsp. Tabasco sauce
½ cups water, boiling
1½ cups butter, melted
*A large avocado weights about 8 oz. as purchased.
For Sautéed Mushrooms: In a large sauté pan, heat olive oil and add the mushrooms. Sauté until moisture is evaporated, about 8 minutes.
For Hollandaise Sauce: In a blender, blend the egg yolks and eggs. Add the lemon juice, Worcestershire sauce, Tabasco sauce and boiling water and blend. Slowly pour in melted butter and blend.
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: Spread English muffins with butter. Top with 4 oz. turkey. Top with ½ fresh California Avocado, sliced. Top with 3 poached eggs. Top with ½ cup sautéed mushrooms. Top with ⅓ cup Hollandaise sauce.
