Wild Mushroom Flatbread with Poached Eggs
2 large EGGS 1 Tbsp. olive oil 1 white onion, diced 4 cups mixed sliced wild mushrooms (such as cremini, shitake or oyster) 2 cloves garlic, minced 1 tsp. each chopped fresh thyme and rosemary 1/2 tsp. each salt and pepper, divided 1/4 tsp. hot pepper flakes 2 Tbsp. balsamic vinegar 1/2 tsp. finely grated lemon zest 2 prepared flatbreads 1 Tbsp. white vinegar 2 Tbsp. chopped fresh chives
Yields: 2 servings
- Nutritional Information
Per serving: 1/2 of Recipe
Total fat: 17 g
Saturated fat: 4 g
Polyunsaturated fat: 2 g
Monounsaturated fat: 7 g
Cholesterol: 186 mg
Sodium: 1006 mg
Carbohydrates: 53 g
Fiber: 4 g
Sugar: 9 g
Protein: 19 g
Vitamin A: 94 mcg
Vitamin D: 3 mcg
Folate: 61 mcg
Choline: 175 mg
Calcium: 329 mg
Iron: 6 mg
Potassium: 638 mg
This recipe is an excellent source of choline and protein, and a good source of vitamin A, vitamin D and folate.
HEAT olive oil in skillet set over medium-high heat; SAUTÉ onion for about 5 minutes or until softened but not browned.
ADD mushrooms, garlic, thyme, rosemary, half each of the salt and pepper, and hot pepper flakes; COOK for 5 to 7 minutes or until cooked through.
STIR in balsamic vinegar and lemon zest; COOK for 1 minute.
TOAST flatbread on baking sheet in 400°F oven for about 5 minutes or until golden and heated through.
Meanwhile, in saucepan set over medium heat, POUR in enough water to come 3 inches up the side; ADD white vinegar and BRING to simmer over medium-high heat.
CRACK eggs into small dish; SLIDE, one at a time, into simmering water. COOK for 3 to 4 minutes or until desired doneness. REMOVE with slotted spoon; BLOT on paper towels.
TOP flatbreads with sautéed mushrooms and poached eggs. SPRINKLE with remaining salt and pepper. GARNISH with chives.