Poached Eggs with Mushroom, Tamarillo, and Sage

Ingredients for Poached Eggs with Mushroom, Tamarillo, and Sage

• 1 teaspoon distilled white vinegar

• 4 large eggs

• 6 tablespoons unsalted butter, divided

• 230g shiitake mushrooms, stems removed, torn into pieces

• 230g oyster mushrooms, trimmed, torn into pieces

• Kosher salt, freshly ground pepper

• 2 tablespoons fresh lemon juice, divided

• 1/4 cup sage leaves

• 8 tamarillos, peeled, thinly sliced, or 4 medium heirloom tomatoes, cored, thinly sliced (or a mix of both)

• 60g Parmesan, shaved

• Flaky sea salt

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.

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.

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

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.

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

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.