Wild and Exotic Hollandaise
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 center 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 peppers.
Recipe courtesy of Emeril Lagasse