Sauteed Mushrooms with Toasted Flatbread and Baked Eggs

Baked eggs

Sauteed Mushrooms with Toasted Flatbread and Baked Eggs. Fa-La-La-La! It’s December. I don’t care what holidays you celebrate– there’s stress in the air. Shopping. Gifting. Over-Eating. Partying. Celebrating. At least one night this month you’re gonna need an easy meal that comes together without all the shopping, gifting, over-eating, partying, and celebrating. That meal (for me) this month came from Martha Stewart Living, December 2013. Sauteed Mushrooms with Toasted Flatbread and Baked Eggs.

It’s one of those meals you’ll love because it’s simple. But it’s also healthy and delicious. It’s also a good excuse to walk down to your local farmers market. Shiitake mushrooms are in season.

Which is a terrific reason to take a deep breath and chant: Shiitake mushroom (for seasonal va-va-room). Baked eggs (for yes please I’d like some more). Do you see how wonderfully this all works. No matter how much shopping, gifting, over-eating, partying, and celebrating you have planned.

Sauteed Mushrooms with Toasted Flatbread and Baked Eggs

These luscious treats are quickly gathered together and (in my case) served with a salad from a bag. Don’t judge me. I don’t always serve those salads. I am kinda afraid of the stuff they pump inside the bag to keep the oxygen at bay. But when my mind is on shopping, gifting, over-eating, partying, and celebrating, I need a delicious short-cut. Bagged salads aren’t perfect, but they are available.

There’s nothing to dislike about this meal (even the bagged salad works for me this time of year). You can even put it together while you’re  stuck on hold with Neiman-Marcus (or HealthCare.Gov). It’s a delicious way to spend the (pre) holiday. GREG

Sauteed Mushrooms with Toasted Flatbread and Baked Eggs

Print This Recipe Total time Yield 4Source Martha Stewart Living– December, 2013Published

Ingredients

  • 1 6-inch whole-wheat flatbread (such as naan or pocketless pita0
  • 3 tablespoon extra-virgin olive oil
  • 2 clove garlic (sliced)
  • 1 pound shiitake mushrooms
  • kosher salt (as needed)
  • crushed red pepper flakes (as needed)
  • ¼ cup dry white wine
  • 2 tablespoon packed fresh thyme leaves
  • 4 large eggs (room temperature)

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.

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.