Sauteed Mushrooms with Toasted Flatbread and Baked Eggs
Sauteed Mushrooms with Toasted Flatbread and Baked Eggs
| Ingredients |
|---|
| 1 6-inch whole-wheat flatbread, such as naan or pocketless pita |
| 3 tablespoon extra-virgin olive oil |
| 1 pound mixed mushrooms, such as cremini, shiitake, and oyster, trimmed and sliced 1/8-inch thick (about 10 cups) |
| Coarse salt |
| Red-pepper flakes |
| 1/4 cup dry white wine |
| 2 tablespoon fresh thyme |
| 4 eggs, room temperature |
Instructions:
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.
Nutrition Facts
Serving Size:4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 |
||
| Total Fat 0 |
||
| Saturated Fat 0 |
||
| Total Carbohydrate 0 |
||
| Dietary Fiber 0 |
||
| Sugars 0 |
||
| Protein 0 |
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