Mushroom Sunny-side Up
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.
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Ingredients
- 2 Portobello mushrooms
- 1 tsp olive oil
- 2 eggs
- 2 tsp Dizzy Pig Peruvian-ish seasoning
Directions
- 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!
In This Recipe:
Peruvian-ish Seasoning
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Shakin’ the Tree Paella Recipe
Pork Loin Roast with Dizzy Pig Crust
Peruvian-ish Yellow Rice
Osso Buco (Braised Veal Shanks)
Step by Step
Ingredients for Mushroom Sunny-side Up Scoop out the gills from each mushroom with a spoon and remove the stem and brush both sides with olive oil 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 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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