Name: Poached Eggs with Mushroom, Tamarillo, and Sage
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 and freshly ground black pepper; 2 tablespoons fresh lemon juice, divided; ¼ 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

Image may contain Food Dish Meal and Platter

Michael Graydon & Nikole Herriott

Babylonstoren’s chef Maranda Engelbrecht uses exotic tamarillos. If you can get them, great. If not, tomatoes are your best swap.

Recipe notes