Wild Mushroom Flatbread with Poached Eggs
1 tbsp. olive oil 1 white onion, diced 4 cups mixed sliced wild mushrooms (such as cremini, shiitake, 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 EGGS 2 tbsp. chopped fresh chives
Yields: 2 servings
- Nutritional Information
Per serving: per 1 flatbread
Fat: 17 g
Cholesterol: 185 mg
Sodium: 980 mg
Carbohydrate: 35 g
Fiber: 4 g
Sugars: 9 g
Protein: 17 g
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 three 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.
Look for ready-to-use pizza crust or flatbreads in the bakery section of the grocery store.