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29
Wild Mushroom Flatbread with Poached Eggs | Makes 2 servings
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
½ tsp. each salt and pepper,
divided
¼ tsp. hot pepper flakes
2 tbsp. balsamic vinegar
½ tsp. finely grated lemon zest
2 prepared flatbreads
1 tbsp. white vinegar
2 eggs
2 tbsp. chopped fresh chives
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
for 5 to 7 minutes or until cooked
through.
3. Stir in balsamic vinegar and lemon
zest; Cook for 1 minute.
4.
400°F oven for about 5 minutes or
until golden and heated through.
mushrooms and poached eggs.
Sprinkle with remaining salt and
pepper. Garnish with chives.
RECIPES
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