Mushroom Poached Eggs with Tamarillo

Ingredients

Estimated total cost: €16.60 · €4.15/serving

• 1 teaspoon of pure distilled white vinegar (use a fine mesh strainer to remove any impurities)Est. price €0.02–€0.05
• 6 tablespoons of rich unsalted butter, divided into equal portions (use cold butter for flakier pastries and room temperature butter for creamier sauces)Est. price €1.80–€3.00
• Kosher salt and freshly ground pepper for seasoning, to taste (season dishes with salt and pepper in layers for a more balanced flavor)Est. price €0.01–€0.03
• A sprinkle of flaky sea salt for a finishing touch (add sea salt just before serving to preserve its crunchy texture)Est. price €0.02–€0.05
• 4 large eggs of premium quality (bring eggs to room temperature before cooking for better consistency)Est. price €1.20–€2.00
• 8 alluring tamarillos, peeled and thinly sliced, or 4 medium heirloom tomatoes, elegantly cored and thinly sliced (a blend of both fruits adds a delightful contrast of flavors and textures)Est. price €4.00–€8.00
• 2 ounces of Parmesan cheese, delicately shaved (use a vegetable peeler to create thin, delicate shavings)Est. price €2.00–€3.50
• 8 ounces of delicate shiitake mushrooms, with stems removed and torn into elegant pieces (cook mushrooms in batches to avoid overcrowding the pan)Est. price €3.00–€5.00
• 8 ounces of exquisite oyster mushrooms, meticulously trimmed and torn into graceful pieces (avoid washing mushrooms to prevent sogginess)Est. price €4.00–€7.00
• 2 tablespoons of freshly squeezed lemon juice, divided evenly (add lemon juice at the end of cooking to preserve its freshness)Est. price €0.20–€0.40

Steps

1. 1

   In a large saucepan, bring 2 inches of water to a boil. Once boiling, lower the heat to maintain a gentle simmer and stir in the vinegar. Crack one egg at a time into a small bowl before carefully sliding it into the simmering water. Wait for the whites to begin setting before adding another egg. Poach the eggs for about 2 minutes until the whites are fully set but the yolks remain runny. Using a slotted spoon, transfer each poached egg onto paper towels as they finish cooking.

2. 2

   Begin by melting 2 tablespoons of butter in a large skillet over medium-high heat. Add half of the mushrooms and season them with kosher salt and pepper. Stir occasionally and cook until the mushrooms are tender and have a nice brown color, which should take approximately 5 minutes. Once done, transfer the cooked mushrooms to a plate for later use.

3. 3

   Proceed by cooking the remaining mushrooms in another 2 tablespoons of butter. Once cooked, transfer them to the same plate as before. Finally, drizzle the mushrooms with 1 tablespoon of lemon juice.

Full steps, exact amounts, and Cook Mode are available after sign-in.

• Cultural note

  Poached eggs with mushrooms is a popular breakfast dish in many Western countries, known for its rich and savory flavors. Tamarillos, originally from South America, add a tangy and exotic twist to the traditional recipe.

• Seasonal note

  Mushrooms are typically in season during the fall and spring months, making this dish ideal to prepare during those times. Tamarillos are available in the winter months, adding a unique and seasonal touch to the recipe.

• Health note

  This dish is a good source of protein, fiber, and vitamins A and C from the mushrooms, eggs, and tamarillos. However, it is high in cholesterol and saturated fat due to the butter, cheese, and eggs, so it should be enjoyed in moderation.