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