Wild Mushroom Flatbread with Poached Eggs

Directions

1. HEAT olive oil in skillet set over medium-high heat; SAUTÉ onion for about 5 minutes or until softened but not browned.

2. 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.

3. STIR in balsamic vinegar and lemon zest; COOK for 1 minute.

4. TOAST flatbread on baking sheet in 400°F oven for about 5 minutes or until golden and heated through.

5. 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.

6. 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.

7. TOP flatbreads with sautéed mushrooms and poached eggs. SPRINKLE with remaining salt and pepper. GARNISH with chives.

Ingredients

• 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