Breakfast & Brunch Eggs Gluten-Free Grill Mushrooms Paleo Small Plate Vegetable

Mushroom Sunny-side Up

By Bobby Lozano & Heather Anzallo

Sunny side up eggs have been a simple staple of every breakfast and brunch menu. We decided to kick it up a notch. With the tangy fruity flavors of Dizzy Pig Peruvian-ish seasoning, this sugar-free dish provides the perfect fuel to start your day.


Print Recipe


  1. Heat the Big Green Egg cooker to 300°F
  2. Scoop out the gills from each mushroom with a spoon and remove the stem
  3. Brush both sides of each mushroom with olive oil
  4. Place mushrooms on the Big Green Egg gill-side up
  5. Crack an egg onto each mushroom cap and sprinkle a teaspoon of Dizzy Pig seasoning over each egg
  6. Cook for 6 minutes until the egg starts to bubble, or until desired doneness
  7. Remove from heat and drizzle with hot sauce of your choice. Enjoy!