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Add a small amount of the hot water and whisk gently. *Cook's note: all whisking from this point on should be done gently to avoid breakage. Stream in the clarified butter slowly while whisking gently. Alternate between the butter and the hot water until the desired amount and consistency is achieved.
Butter the English muffin with 1 tablespoon of butter and toast it in a skillet until golden brown. In a separate medium skillet, saute the mushrooms and onions in the remaining butter. Place the tomato slices, avocado, mushrooms, and onions on top of the English muffin. Top it off with basted eggs and hollandaise sauce and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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The Ultimate Paella
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