Name: Wild Mushroom Flatbread with Poached Eggs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 1 - tbsp olive oil; 1 - white onion, diced; 4 - cups mixed sliced wild mushrooms; 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

Instructions

HEAT olive oil in skillet set over medium-high heat; sauté onion for about 5 minutes or until softened but not browned.
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.
STIR in balsamic vinegar and lemon zest; cook for 1 minute.
TOAST flatbread on baking sheet in 400°F oven for about 5 minutes or until golden and heated through.
MEANWHILE, in saucepan set over medium heat, pour in enough water to come three inches up side; add white vinegar and bring to simmer over medium-high heat.
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.
TOP flatbreads with sautéed mushrooms and poached eggs. Sprinkle with remaining salt and pepper. Garnish with chives.

Wild Mushroom Flatbread with Poached Eggs