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 sauteed 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"
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|Serving Size: 1 Serving (288g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 651 (75%)|
|Amt Per Serving||% DV|
|Total Fat 72.3g||96 %|
|Saturated Fat 26g||130 %|
|Monounsaturated Fat 32g|
|Polyunsanturated Fat 11.5g|
|Cholesterol 3356.5mg||1033 %|
|Sodium 139.9mg||5 %|
|Potassium 344.2mg||9 %|
|Total Carbohydrate 12.4g||4 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 11.5g|
|Protein 43.5g||62 %|
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Calories per serving: 872
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