Baked Eggs with Sautéed Mushrooms


I am so ready for this impending Snowpocalypse. There’s something about the excitement of a big snowstorm that is so nostalgic – snow days, Swiss Miss hot chocolate, and sledding (Kevin and I actually attempted to go to sledding after the bit of snow we got on Friday night and ended up cracking the sled in 2 pieces after 10 minutes #toooldforthis). I didn’t even have my usual Monday morning dread thanks to my anticipation for this storm. If you haven’t already stocked up on food and other essentials (e.g. wine, cheese, chocolate), get yourself over to Trader Joe’s today to make this comforting and simple dish tonight while the snow’s a’ blowin’ The fact that it all comes together in one big skillet not only makes for easy clean-up, but also gives it a warming, country feel that will go great with 2 feet of snow outside. So bring it on, Juno! Do not disappoint!


Baked Eggs with Sautéed Mushrooms

Serves 2


3 6-inch whole wheat flatbreads

2 tbsp olive oil

2 garlic cloves, minced

10 oz baby bella mushrooms, sliced

1/4 cup dry white wine

1/2 tsp dried thyme

4 eggs

crushed red pepper flakes

1. Preheat oven to 425 degrees. Toast flatbreads over the open flame of a gas stove until slightly charred (or toast under the broiler for a few minutes). Cut into eighths.

2. Heat oil in a large skillet over medium-high heat. Add the garlic and cook until just fragrant, about 30 seconds. Add the mushrooms. Season with salt and crushed red pepper flakes. Cook until tender and a rich, brown color, about 10 minutes.

3. Pour in the wine to deglaze the pan. Cook for another minute or two until the mushrooms absorb some of the liquid.

4. Stir in the cut flatbreads and thyme. Remove from the heat and make 4 wells in the mushroom-flatbread mixture. Crack an egg into each of the wells. Season with salt and crushed red pepper flakes. Place skillet in the oven and cook until the whites are just set and the yolks are runny, about 5 minutes.

5. Remove from the oven (don’t forget to use a potholder to grab the handle!). Garnish with torn fresh parsley (if you have it) and serve warm.



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