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.
Print Recipe
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
Buy NowWhat Else is Cooking?
Banana Rum Cream Pie with Bombay Curry-ish Spiced Crust
DrBBQ’s Smoked Chicken Chili Rellenos with Molé & Ghost Black Beans
Plank Grilled Cod on Potato Galette
Shakin’ the Butterflies Lemon Chicken Pasta
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!
Did you make this recipe?
If you made this, snap a pic and tag it with @dizzypigbbq. We’d love to see and share your creations!