Turkey Mushroom California Avocado Benedict

HomeRecipesMeals & DishesBreakfastTurkey Mushroom California Avocado Benedict

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Serves: 12

Ingredients
Instructions

12 English muffins, split and toasted 4 Tbsp. butter 3 lb. turkey breast, roasted and sliced 6 ripe, Fresh California Avocados, peeled, pitted and sliced 36 eggs, poached Sautéed mushrooms (recipe follows) Hollandaise sauce (recipe follows) Sautéed Mushrooms (Yield: 6 cups) 3 lb. white mushrooms, sliced 2/5 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

Sautéed Mushroom Preparation

In a large sauté pan, heat olive oil and add the mushrooms. Sauté until moisture is evaporated, about 8 minutes.

Hollandaise Sauce Preparation

In a blender, blend the egg yolks and eggs.
Add the lemon juice, Worcestershire sauce, hot 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 1/2 a Fresh California Avocado, sliced.
Top with 3 poached eggs.
Top with 1/2 Cups sautéed mushrooms.
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.

Did You Know?

We have dozens of avocado toast recipes and breakfast recipes. And whether you want to use sliced or mashed California Avocados for your breakfast recipes, it is helpful to know how ripen an avocado and chose the ripeness you need.