Sauteed Mushrooms with Toasted Flatbread and Baked Eggs

Ingredients

• 0.3 cup cooking wine dry white
• 2 tablespoon thyme leaves fresh packed
• 2 clove garlic sliced ()
• 4 servings kosher salt as needed
• 3 tablespoon olive oil extra-virgin
• 4 servings pepper flakes red as needed crushed
• 1 pound mushroom caps 

Equipment

• frying pan
• oven
• broiler

Directions

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.
3. 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.
4. Transfer to oven and cook until egg whites have just set, about 4 minutes. Season eggs with salt and red-pepper flakes.Like this:Like Loading...