Poached Eggs with Mushroom Tamarillo and Sage

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

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