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