Dippy Eggs Peppers and Mushrooms

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dippy-eggs-peppers-and-mushrooms - IMG_6253
Yields: 1 Serving Difficulty: Easy Prep Time: 40 Mins Cook Time: 20 Mins Total Time: 1 Hr

There is a solid amount of prep time for our Dippy Eggs Peppers and Mushrooms recipe; however I can assure you it will be one of your favorite ways to have eggs when you try it.

There is some seriously robust flavor from the garlic, radish, poblano pepper, and dill making the side dish steal the show in this recipe.

For the perfect bite take a slice of toast, lay one of the dippy eggs, lay some peppers and mushrooms on top and fold it into a dippy delicious sandwich.

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Ingredients

0/12 Ingredients
Adjust Servings

Instructions

0/31 Instructions
  • Gather ingredients and rinse vegetables thoroughly
  • Crush garlic carefully using the side of the knife
  • Crushed and ready for more knifework
  • Chop up the garlic, let’s go with a rough chop
  • Cut the top off the poblano pepper cut in half
  • Cut the halves vertically and then remove the core and seeds and discard
  • Julienne each of the poblano pepper quarters
  • Cut the top and bottom off the radishes
  • Dice up one the radishes
  • Thinly slice the remaining two radishes
  • Pick the dill from the stems
  • Chop up the dill, rough chop is fine
  • Warm up a medium pan to medium low heat. Add a drizzle of extra virgin olive oil once the pan has warmed up.
  • Add the butter to the pan and toss in the chopped garlic
  • Once the garlic starts to brown add the radishes
  • Stir the radishes as they cook for a couple of minutes
  • Add the peppers to the pan and occasionally stir
  • Cut the mushrooms in half vertically while the radishes and peppers are cooking down
  • Add the mushrooms to the pan with the black pepper, salt, and coriander
  • Add half of the chopped fresh dill to the pan
  • Crack two of the eggs into a small ramekin, then the other two eggs in another ramekin
  • Warm a small pan just above low heat and add a drizzle of olive oil once the pan is heated
  • Add the butter to the pan and let it melt
  • Gently pour the first two eggs into the small pan. Follow the same process with the other ramekin of eggs
  • Put a lid on to cook the top of the eggs
  • Mushrooms and peppers should be nicely cooked down
  • Not pictured; making gluten-free toast and buttering
  • If you like them just barely runny they will look like this. If you prefer cooked yolk then let them continue to cook for another minute with the lid on
  • Plate the eggs and top with the remaining chopped dill
  • If you are really hungry go for the solo challenge
  • If you're sharing then do up their plate nicely with the radish garnish and salt to taste. Share your creations with us on Instagram or Twitter!

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