Hollandaise Sauce: In heavy saucepan, whisk egg yolks, water and lemon
juice until blended. Cook over very low heat stirring constantly until yolk
mixture bubbles at edges and reaches 160 degrees F.
Slowly stir in butter until melted and heated through. Blend in salt and
pepper. Cover and keep warm.
Base: Heat olive oil in large nonstick pan. Stir in and sauté sliced mushrooms,
artichokes, peppers, garlic salt and lemon-pepper just until mushrooms
become soft, about 4 minutes. Stir into Hollandaise sauce and keep warm.
Heat oven to 400 degrees F.
Transfer mushroom caps (top side up) onto spray-coated baking sheets.
Brush caps with olive oil; sprinkle with salt and pepper. Roast 10 to 12
minutes until caps are slightly soft; keep warm.
Poach eggs in simmering acidified (1 teaspoon vinegar per 2 cups water)
water. Cook until whites are set (completely coagulated and firm) and the
yolks begin to thicken (no longer runny, but not hard). Keep warm.
For each serving, portion two eggs onto one whole portobello on a
serving plate. Top with 1/2 cup sauce mixture and sprinkle with chopped
Yield: 12 (2-egg) servings
Do not let uncooked egg mixture remain at room temperature for longer than
one hour (including preparation and service time).
Recipe used with permission from the American Egg Board (AEB).
Recipe and photo credit (used with permission):