Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 | Egg yolks |
| 1 teaspoon | Fresh lemon juice |
| ½ teaspoon | Salt |
| 1 dash | Crystal hot sauce |
| 2 teaspoons | Water |
| 1 | Stick (1/4 pound) butter, melted and warm |
| ½ cup | Sautéed wild and exotic mushrooms |
In a stainless steel bowl, whisk the egg yolks, lemon juice, salt, hot sauce, and water, together. Set the bowl over a pot of simmering water.
Whisk the mixture until pale yellow in color and frothy. Slowly whisk in the melted butter, 1 tablespoon at a time, until all the butter is incorporated and the sauce is thick. Fold in the sautéed mushrooms and reseason if necessary. Place a cake in the c enter of a plate. Lay the poached egg on top of the cake. Spoon the Hollandaise over the egg and around the sides. Garnish with the caviar, fried spinach, chives and Recipe by: Emeril Lagasse Posted to MC-Recipe Digest V1 #533 by "Master Harper Gaellon" <gaellon@...> on Mar 21, 1997