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Mushroom sunny-side up
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.

Ingredients

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Directions

  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!

Step by Step

Ingredients for Mushroom Sunny-side Up
Ingredients for Mushroom Sunny-side Up
Scoop out the gills from each mushroom
Scoop out the gills from each mushroom with a spoon and remove the stem and brush both sides with olive oil
Crack an egg onto each mushroom cap
Place mushrooms on the Big Green Egg gill-side up and crack an egg onto each mushroom cap
Sprinkle a teaspoon of Dizzy Pig seasoning over each egg
Sprinkle a teaspoon of Dizzy Pig seasoning over each egg
Cook eggs until desired doneness
Cook for 6 minutes until the egg starts to bubble, or until desired doneness
Remove from heat and drizzle with hot sauce of choice
Remove from heat and drizzle with hot sauce of your choice. Enjoy!
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