Sauteed Mushrooms with Toasted Flatbread and Baked Eggs - Eat Clean with Shira Bocar

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast adds a cheesy flavor with fewer calories.

flatbread

🥗Healthier: whole grain bread

💰Cheaper: pita bread

Pita bread is often less expensive and still works well.

Heat olive oil in a skillet over medium heat until shimmering.

Add sliced mushrooms and sauté until browned, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Season with salt, black pepper, and fresh thyme; cook for another minute.

Remove mushrooms from skillet and set aside.

Preheat oven to 375°F (190°C).

Place flatbread on a baking sheet and toast in the oven for 5 minutes.

In the same skillet, add butter and crack eggs directly into the pan.

Cook eggs until whites are set but yolks are still runny, about 5-6 minutes.

Remove from heat and sprinkle with parmesan cheese and parsley.

Add sautéed mushrooms on top of the eggs.

Drizzle with balsamic vinegar and lemon juice before serving.

Serve the baked eggs with toasted flatbread on the side.

Garnish with red pepper flakes for extra heat, if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens