Sauteed Mushrooms with Toasted Flatbread and Baked Eggs

Prep Time:
25 mins
Total Time:
30 mins

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


  • 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


  1. Preheat oven to 425 degrees. Toast flatbread over the flame of a gas burner or under broiler. Tear into 2-inch pieces; set aside.

  2. 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.

  3. 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

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

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