YIELD: 12 (2 egg) servings 6 oz.* or 8 to 9 yolks fresh, frozen or refrigerated liquid egg yolk product6 oz. water2 oz. lemon juice 2 cups butter, softened salt and pepper to taste2 Tbsps. olive oil6 oz. sliced fresh button or Crimini mushrooms 8 oz. canned quartered artichokes, drained 4 oz. roasted red peppers, diced1 tsp. garlic salt ½ tsp. lemon-pepper blend olive oil as needed salt and pepper to taste 12 (3 oz. each) Portabella mushroom caps, stems removed24 large eggs 3 Tbsp. ...
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