Sauteed Mushrooms with Toasted Flatbread and Baked Eggs

41 Ratings
  • 5 17
  • 4 12
  • 3 8
  • 2 3
  • 1 1

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

Martha Stewart Living, December 2013

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
25 mins
total:
30 mins
Servings:
4
Advertisement

Ingredients

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.

    Advertisement

  • 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

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

Advertisement

Reviews (1)

41 Ratings
  • 5 17
  • 4 12
  • 3 8
  • 2 3
  • 1 1
Martha Stewart Member
01/07/2015
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.
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 08/16/2022