Food & Cooking Recipes Dinner Recipes Sauteed Mushrooms with Toasted Flatbread and Baked Eggs 4.0 (41) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 22, 2019 Print Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 30 mins Servings: 4 A one-dish (vegetarian!) dinner doesn't get more satisfying than baked eggs over juicy mushrooms and toasty croutons. Ingredients 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 ⅛-inch thick (about 10 cups) Coarse salt Red-pepper flakes ¼ cup dry white wine 2 tablespoons packed fresh thyme leaves 4 large eggs, room temperature Directions 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. Ryan Liebe Cook's Notes TipKeep the egg yolks runny. When broken, they become an instant sauce that coats the crisp-edged flatbread and mushrooms. Print