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1
In a stainless steel bowl, add the egg yolks, wine, and lemon juice.
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2
Place the stainless steel bowl over boiling water and whisk continuously until the yolks are thoroughly heated.
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3
It should be light and fluffy from all of the air that was whipped into it, but not scrambled.
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4
Remove from the heat.
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5
Add a small amount of the hot water and whisk gently.
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6
*Cook's note: all whisking from this point on should be done gently to avoid breakage.
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7
Stream in the clarified butter slowly while whisking gently.
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8
Alternate between the butter and the hot water until the desired amount and consistency is achieved.
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9
Butter the English muffin with 1 tablespoon of butter and toast it in a skillet until golden brown.
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10
In a separate medium skillet, saute the mushrooms and onions in the remaining butter.
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11
Place the tomato slices, avocado, mushrooms, and onions on top of the English muffin.
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12
Top it off with basted eggs and hollandaise sauce and serve.
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13
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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14
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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15
To make the basted eggs: Heat an 8-inch egg pan with 1 teaspoon of clarified butter.
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16
Add 2 eggs to the pan and cook until the whites are mostly cooked.
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17
Add 1 tablespoon of water and cover the eggs with a tight fitting lid to allow the eggs to cook with the steam.
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18
Cook until desired doneness.
