A one-dish (vegetarian!) dinner doesn't get more satisfying than baked eggs over juicy mushrooms and toasty croutons.



Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes

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

Reviews (1)

41 Ratings
  • 5 star values: 17
  • 4 star values: 12
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
I came across the video for this recipe and became intrigued, but skeptical (I have a weird love/hate relationship with cooked mushrooms). I tried it anyway and I am so glad I did, it was so delicious. I served it with a salad for a friend and I and we couldn't get enough. I made it again two days later just for myself. I didn't have open flame to toast the bread, so I fried in the oil it for a minute in between cooking the mushrooms. So easy, so delicious, so healthy, a go to recipe.