Delicious Portobello mushrooms are the base for this truly unique Benedict, enhanced with button or crimini mushrooms, artichokes and roasted red pepper and enhanced with a hint of lemon.
Yield: 12 (2 egg) servings
Hollandaise Sauce
Base
Hollandaise Sauce
Base
* If using frozen or liquid egg yolk product.
Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).
Recipe and photo used with permission from:
The Mushroom Council
Recipe used with permission from the American Egg Board (AEB).
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