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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.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Ryan Liebe

Source: Martha Stewart Living, December 2013


  • 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


  1. Preheat oven to 425 degrees. Toast flatbread over the flame of a gas burner or under broiler. Tear into 2-inch pieces; set aside.

  2. 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.

  3. 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.

Cook's Notes

Keep the egg yolks runny. When broken, they become an instant sauce that coats the crisp-edged flatbread and mushrooms.

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