Sauteed Mushrooms with Toasted Flatbread and Baked Eggs
A one-dish (vegetarian!) dinner doesn't get more satisfying than baked eggs over juicy mushrooms and toasty croutons.
- Total Time:
- Servings: 4
Photography: Ryan Liebe
- 1 6-inch whole-wheat flatbread, such as naan or pocketless pita
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, sliced
- 1 pound mixed mushrooms, such as cremini, shiitake, and oyster, trimmed and sliced 1/8-inch thick (about 10 cups)
- Coarse salt
- Red-pepper flakes
- 1/4 cup dry white wine
- 2 tablespoons packed fresh thyme leaves
- 4 large eggs, room temperature
Preheat oven to 425 degrees. Toast flatbread over the flame of a gas burner or under broiler. Tear into 2-inch pieces; set aside.
Heat oil and garlic in a large ovenproof skillet over medium heat, stirring, until garlic is fragrant but not browned, about 1 minute. Increase heat to medium-high, add mushrooms, and cook, stirring occasionally, until tender and golden brown, about 10 minutes. Season with salt and red-pepper flakes. Add wine, scraping up browned bits. Stir in flatbread and thyme; remove from heat.
Make 4 shallow wells in mushroom mixture and crack 1 egg into each well. Transfer to oven and cook until egg whites have just set, about 4 minutes. Season eggs with salt and red-pepper flakes.
Keep the egg yolks runny. When broken, they become an instant sauce that coats the crisp-edged flatbread and mushrooms.