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Sauteed Mushrooms with Toasted Flatbread and Baked Eggs

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Recipe photo courtesy of Ryan Liebe

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

Source: Martha Stewart Living, December 2013
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

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

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  • MS10573409
    7 JAN, 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.
    Reply

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