Portobello Eggs Benedict

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 pepp

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