Wild and Exotic Hollandaise

1. 1

   In a stainless steel bowl, whisk the egg yolks, lemon juice, salt, hot sauce, and water, together.

2. 2

   Set the bowl over a pot of simmering water.

3. 3

   Whisk the mixture until pale yellow in color and frothy.

4. 4

   Slowly whisk in the melted butter, 1 tablespoon at a time, until all the butter is incorporated and the sauce is thick.

5. 5

   Fold in the Sauteed mushrooms and reseason if necessary.

6. 6

   Place a cake in the center of a plate.

7. 7

   Lay the poached egg on top of the cake.

8. 8

   Spoon the Hollandaise over the egg and around the sides.

9. 9

   Garnish with the caviar, fried spinach, chives and peppers.

* Per serving · 4 servings · Values may vary.