Wild Mushroom Flatbread with Poached Eggs

Wild Mushroom Flatbread with Poached EggsWild Mushroom Flatbread with Poached Eggs
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  • Ingredients
    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

    Calories: 360

    Fat: 17 g

    Cholesterol: 185 mg
    Sodium: 980 mg
    Carbohydrate: 35 g
    Fiber: 4 g
    Sugars: 9 g
    Protein: 17 g


  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 three 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.

Insider Info

Look for ready-to-use pizza crust or flatbreads in the bakery section of the grocery store.