Eggs Champignon

• Hollandaise Sauce use 3 cups
• 3 egg yolks
• 2 tablespoons lemon juice
• 4 ounces butter
• 1/4 teaspoon salt
• 1 pinch pepper
• Eggs Champignon ingredients
• 1 cup mushroom, fresh, sliced
• 1/2 cup butter
• 8 mushroom caps, fresh
• 1 garlic clove, minced (optional)
• 8 pieces bread, toasted, crusts trimmed
• 8 eggs, poached

1. Hollandaise Sauce:
2. Place egg yolks, lemon juice and seasonings in a blender.
3. Heat butter in small saucepan until foaming but dont let burn.
4. Cover blender and blend at top speed for 3 seconds.
5. Remove nob from top and pour butter in a thin stream of droplets into blender while blender is going at top speed.
6. Makes 3/4 Cups of sauce.
7. Eggs recipe:
8. Melt 1 stick of butter in saucepan with garlic if desired and saute sliced mushrooms until done.
9. With slotted spoon remove mushrooms from butter, reserving butter to saute the mushroom caps.
10. Saute mushroom caps.
11. Spread cooked sliced mushrooms on toast.
12. Poach eggs.
13. Put poached egg on top of mushrooms slices on the toast.
14. Pour hollandaise sauce over all.
15. Garnish with the sauteed mushroom caps.

hollandaise sauce, egg yolks, lemon juice, butter, salt, pepper, eggs, mushroom, butter, mushroom caps, garlic, bread, eggs

Taken from www.food.com/recipe/eggs-champignon-130231 (may not work)