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Sauteed Mushrooms with Toasted Flatbread and Baked Eggs

Martha Stewart
  • 30 minutes
  • Serves 4

INGREDIENTS

2 cloves

Garlic

1 lb

Mushrooms, mixed

2 tbsp

Thyme, packed fresh leaves

4

Eggs, large

1

Red-pepper flakes

1

Salt, Coarse

3 tbsp

Olive oil, extra-virgin

1

6-inch whole-wheat flatbread, whole-wheat

1/4 cup

White wine, dry