Poached Eggs with Mushroom, Tamarillo, and Sage

Ingredients

• •1 teaspoon distilled white vinegar
• •4 whole large eggs
• •6 tablespoons unsalted butter
• •8 ounces shiitake mushrooms
• •8 ounces oyster mushrooms
• •to taste Kosher salt and pepper
• •2 tablespoons fresh lemon juice
• •¼ cup sage leaves
• •8 whole tamarillos
• •2 ounces Parmesan
• •to taste Flaky sea salt

Cooking Instructions

1. 1.

   Bring 2" water to a boil in a large saucepan; reduce heat to a gentle simmer and add vinegar. Crack an egg into a small bowl; gently slide egg into water. Repeat with remaining eggs, waiting until whites start to set before adding the next. Poach until whites are set and yolks are still runny, about 2 minutes. Using a slotted spoon, transfer eggs as they are done to paper towels.

   10 min

2. 2.

   Heat 2 tablespoons butter in a large skillet over medium-high. Add half of both mushrooms; season with kosher salt and pepper. Cook, tossing occasionally, until mushrooms are tender and browned, about 5 minutes. Transfer to a plate.

   5 min

3. 3.

   Repeat with remaining mushrooms and another 2 tablespoons butter; transfer to same plate. Drizzle with 1 tablespoon lemon juice.

   5 min

4. 4.

   Heat remaining 2 tablespoons butter in same skillet over medium-high; cook sage, shaking skillet, until fragrant and crisp, about 2 minutes. Transfer to paper towels with a slotted spoon. Reserve skillet.

   2 min

5. 5.

   Divide tamarillo slices among plates, arranging so they overlap; season with kosher salt and pepper. Drizzle with remaining 1 tablespoon lemon juice.

   3 min

6. 6.

   If butter has started to solidify, return mushrooms to reserved skillet and gently reheat over medium, tossing. Using a slotted spoon, spoon mushrooms over tamarillos, top with poached eggs, fried sage, and Parmesan. Season with sea salt and more pepper. Drizzle any butter in skillet over eggs.

   5 min