Sauteed Mushrooms with Toasted Flatbread and Baked Eggs

Baked Eggs Mushroom

A one-dish (vegetarian!) dinner doesn’t get more satisfying than baked eggs over juicy mushrooms and toasty croutons. (Martha Stewart Living– December, 2013)

Sauteed Mushrooms with Toasted Flatbread and Baked Eggs 

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


  • 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)


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.