From: Rosine's Restaurant, 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
sauteed mushrooms (recipe follows)
Hollandaise sauce (recipe follows)
Sauteed Mushrooms (yields 6 cups):
3 lb. white mushrooms, sliced
⅜ cup olive oil
Hollandaise Sauce (yields 4 cups):
7 egg yolks
2 Tbsp. fresh lemon juice
3 tsp. Worcestershire sauce
¼ tsp. Tabasco® sauce
½ cup boiling water
1½ cups butter, melted
For sauteed mushrooms: In large saute pan, heat the olive oil and add mushrooms. Saute until moisture evaporates, about 8 minutes.
For Hollandaise sauce: In blender, blend egg yolks and eggs. Add lemon juice, Worcestershire sauce, Tabasco® and boiling water; blend. Slowly pour in melted butter and blend. Fill base of double boiler with boiling water. Pour Holladaise into top of double boiler. Using a whip, continuously whip sauce to cook and thicken.
Per order: Spread English muffins with butter. Top with 4 oz. turkey. Top with half of a Fresh California Avocado, sliced. Top with 3 poached eggs. Top with ½ cup sauteed mushrooms. Top with ⅓ cup Hollandaise.