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Grilled Mushrooms with Fried Sage and Poached Egg Yolks
- 6 tablespoons olive oil plus more for sage
- 1/2 cup (loosely packed) fresh sage leaves
- 3 pounds large mushrooms (such as hen of the woods, chanterelle, and porcini), cleaned, stems trimmed
- Kosher salt, freshly ground pepper
- 6 large eggs
Directions:View on Bon Appetit
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