• 
  
• DIRECTIONS
• » Prepare Hollandaise: In heavy saucepan, whisk egg yolks, water, and lemon juice until blended. Cook over very low heat stirring constantly until yolk mixture bubbles at edges and reaches 160°F. Slowly stir in butter until melted and heated through. Blend in salt and pepper. Cover and keep warm.
• » Heat oil in large nonstick pan. Stir in and sauté sliced mushrooms, artichokes, peppers, garlic salt, and lemon-pepper just until mushrooms become soft, about 4 minutes. Stir into Hollandaise sauce and keep warm.
• » Heat oven to 400°F. Transfer mushroom caps (top side up) onto spray-coated baking sheets. Brush caps with olive oil; sprinkle with salt and pepper. Roast 10 to 12 minutes until caps are slightly soft; keep warm.
• » Poach eggs in simmering acidified (1 teaspoon vinegar per 2 cups water) water. Cook until whites are set (completely coagulated and firm) and the yolks begin to thicken (no longer runny, but not hard). Keep warm.
• » For each serving, portion two eggs onto one whole portabella on a serving plate. Top with 1/2 cup sauce mixture and sprinkle with chopped chives. Serve immediately.

*If using frozen or liquid egg yolk product.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).