Sauteed Mushrooms with Toasted Flatbread and Baked Eggs

Name: Sauteed Mushrooms with Toasted Flatbread and Baked Eggs
Prep time: 25 min
Total time: 30 min
Ingredients: 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 1/8-inch thick (about 10 cups); Coarse salt; Red-pepper flakes; 1/4 cup dry white wine; 2 tablespoons packed fresh thyme leaves; 4 large eggs, room temperature

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Prep Time: 25 minutes

Total: 30 minutes

Author : Martha Stewart

Sauteed Mushrooms with Toasted Flatbread and Baked Eggs

Ingredients

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1 6-inch whole-wheat flatbread, such as naan or pocketless pita3 tablespoons extra-virgin olive oil2 cloves garlic, sliced1 pound mixed mushrooms, such as cremini, shiitake, and oyster, trimmed and sliced 1/8-inch thick (about 10 cups)Coarse saltRed-pepper flakes1/4 cup dry white wine2 tablespoons packed fresh thyme leaves4 large eggs, room temperature

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Instructions

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Step 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.

Step 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.

Step 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.