Yield:12 2-egg servings. 8-9 egg yolks (6 oz. if using frozen or liquid egg yolk product) 6 oz. water 2 oz. lemon juice 2 cups butter, softened to taste, salt and pepper 2 Tbsp. olive oil 6 oz. sliced fresh button or crimini mushrooms 8 oz. canned quartered artichokes, drained 4 oz. roasted red pepper, diced 1 tsp. garlic salt 1/2 tsp. lemon-pepper blend as needed, olive oil to taste, salt and pepper 12 Portobello mushroom caps, stems removed 24 large eggs 3 Tbsp. chopped chives To prepare ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.