Yield:12 2-egg servings. 8-9 egg yolks (6 oz. if using frozen or liquid egg yolk product) 6 oz. water 2 oz. lemon juice 2 cups butter, softened to taste, salt and pepper 2 Tbsp. olive oil 6 oz. sliced fresh button or crimini mushrooms 8 oz. canned quartered artichokes, drained 4 oz. roasted red pepper, diced 1 tsp. garlic salt 1/2 tsp. lemon-pepper blend as needed, olive oil to taste, salt and pepper 12 Portobello mushroom caps, stems removed 24 large eggs 3 Tbsp. chopped chives To prepare ...

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