Turkey Mushroom California Avocado Benedict

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Serves: 12
12    English muffins, split and toasted
Tbsp.  butter
lb.  turkey breast, roasted and sliced
  ripe, Fresh California Avocados, peeled, pitted and sliced
36    eggs, poached
  Sautéed mushrooms (recipe follows)
  Hollandaise sauce (recipe follows)
    Sautéed Mushrooms (Yield: 6 cups)
lb.  white mushrooms, sliced
2/5  cup  olive oil
    Hollandaise Sauce (Yield: 4 cups)
  egg yolks
Tbsp.  fresh lemon juice
tsp.  Worcestershire sauce
1/4  tsp.  hot 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


Sautéed Mushroom Preparation

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

Hollandaise Sauce Preparation

  1. In a blender, blend the egg yolks and eggs.
  2. Add the lemon juice, Worcestershire sauce, hot sauce and boiling water and blend.
  3. Slowly pour in melted butter and blend.
  4. 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

  1. Spread English muffins with butter.
  2. Top with 4 oz. turkey.
  3. Top with 1/2 a Fresh California Avocado, sliced.
  4. Top with 3 poached eggs.
  5. Top with 1/2 Cups sautéed mushrooms.
  6. 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.

Rosines Restaurant

Courtesy of Rosine’s Restaurant in Monterey, CA

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