For lunch—or doubled for a fun dinner— this meal delivers serious texture and layers of flavor. Crunchy, velvety, heat, and creamy custard. A total delight.

This recipe is from my Spring 2015 issue!

Read the issue: CLICK HERE

Instant Download PDF: CLICK HERE

Serves 3-6

Escabeche—prepare 2 days in advance:

1 lb oyster mushrooms, brushed of any debris and cut into sections

1⁄3 cup olive oil+more for sauteing

1 tablespoon fresh lime juice

1/4 cup fresh orange juice

2 tablespoons red wine vinegar

1 tablespoon balsamic vinegar

1 teaspoon cane sugar

3 tablespoons kosher salt

2 teaspoons chili flakes

2 small shallots, sliced very thinly

2 to 3 cloves garlic, minced

1/4 cup parsley, chopped



3 pasteurized eggs (use eggs that are at least 1 week old, as they will peel easily)

2 leeks, white parts only, halved and rinsed

1/4 teaspoon nutmeg, freshly grated

3 tablespoons pasteurized butter

6 thick slices rustic sourdough or similar bread

  1. n a non-reactive bowl, add all escabeche ingredients together except for mushrooms and stir to fully dissolve sugar and salt.
  2. Sauté mushrooms in a glug of olive oil over medium heat.
  3. Stir occasionally, allowing the mushrooms to release their liquids, no more than 5–7 minutes.
  4. Remove from heat.
  5. Add mushrooms to marinade and stir to combine.
  6. Spoon mushroom mixture into a mason jar, seal, and refrigerate for at least 2 days before using. (Keeps refrigerated for 2 weeks. Use a non-reactive utensil for serving.)
  7. Place eggs in a medium saucepan with enough water to cover.
  8. Bring to a gentle boil, then simmer for 5 minutes.
  9. Remove from heat and shock in a bowl filled with ice water, preparing the leeks while the eggs chill.
  10. Cut leeks into strips and sauté over medium-low heat in a tablespoon of butter.
  11. As the pan begins to sizzle, turn heat to low. You don’t want the leeks to brown, but instead to become soft and translucent.
  12. Turn leeks periodically to soften all surfaces, a total of 7–10 minutes.
  13. Add the remaining butter in small bits, along with a little water every couple minutes, to keep leeks moist and soft. Grate fresh nutmeg over top and remove from heat.
  14. Take eggs from the ice bath and peel.
  15. Cut each into halves.
  16. Toast or grill the bread.
  17. Top slices with a layer of leeks.
  18. Add a pile of the mushroom escabeche and nestle half an egg onto each.


Photography by Melina Hammer

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