Poached Eggs With Mushroom, Tamarillo, And Sage

Name: Poached Eggs With Mushroom, Tamarillo, And Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon distilled white vinegar; 4 large eggs; 6 tablespoons unsalted butter, divided; 8 ounces shiitake mushrooms, stems removed, torn into pieces; 8 ounces 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); 2 ounces Parmesan, shaved; Flaky sea salt

Servings: persons

1 teaspoon distilled white vinegar
4 large eggs
6 tablespoons unsalted butter, divided
8 ounces shiitake mushrooms, stems removed, torn into pieces
8 ounces 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)
2 ounces Parmesan, shaved
Flaky sea salt

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.", "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."]

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 teaspoon distilled white vinegar, 4 large eggs, 6 tablespoons unsalted butter, divided, 8 ounces shiitake mushrooms, stems removed, torn into pieces, and more.

Yes, Poached Eggs With Mushroom, Tamarillo, And Sage falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!