Sauteed Mushrooms with Toasted Flatbread and Baked Eggs

Name: Sauteed Mushrooms with Toasted Flatbread and Baked Eggs
Prep time: 25 min
Total time: 30 min
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; 0.25 cup dry white wine; 2 tablespoons packed fresh thyme leaves; 4 large eggs, room temperature

4.0

(41)

1 Review

By

Martha Stewart Editors

Updated on January 22, 2019

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

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