Smooshed Eggs Food

SMASHED EGGS ON TOAST

Steps:

• Cook the eggs. Bring water to a boil in a medium sauce pan, then add a splash of white vinegar. Set a timer for exactly 7 minutes, then carefully lower eggs into water. Do not adjust the heat.
• Prepare ice bath. While the eggs are cooking, fill a large mixing bowl with ice water. Remove the eggs. As soon as the timer goes off (or a little before -- err on the side of undercooking!), quickly transfer the eggs to the ice bath. Allow to cool for about 5 minutes.
• Peel the eggs. Once the eggs are cool enough to touch, lightly tap the shells on a counter on all sides, then gently peel. Set aside until needed.
• Toast bread. Grab your favorite artisan bread, then slice into pieces about ½" thick. Toast, then set on plates.
• Mix the mayo. In a small bowl, combine mayonnaise and lemon juice. Spread a thin layer on each slice of bread.
• Smash the eggs. Place one peeled, soft boiled egg on top of each piece of toast. Cut in half, then use a fork to smash.
• Garnish and enjoy. Season each piece of toast with a generous pinch or two of flaky sea salt, then garnish with fresh dill, micro greens, freshly cracked black pepper, and any additional toppings. Enjoy immediately!

SMOOSHED EGGS

Steps:

• Melt a small amount of margarine in a frying pan large enough to hold two slices of bread.
• Crack each egg into the frying pan as you would for fried eggs, but make sure they are far enough apart for the next few steps to work properly.
• Place a slice of bread on top of each egg and "smoosh" it with a spatula.
• Flip each egg and slice of bread over into the smooshed egg residue in the pan to coat as well as you can.
• Flip eggs and bread back over until your eggs are as done as you like them.
• If needed, flip them back over to the bread side until it starts looking kind of like French toast, and there is no raw egg left on the bread.
• Salt and pepper eggs to taste.
• If you wish you can put the two halves together to make a sandwich.
• Add more margarine to the pan as needed to avoid sticking.

SMOKED EGGS

Steps:

• Preheat a smoker grill to 225 degrees F (110 degrees C). Add wood chips according to manufacturer's directions.
• Place whole eggs directly on the grate of the preheated smoker. Cook, without turning, for 2 hours, maintaining an even temperature.
• Transfer eggs to a plate and allow to cool completely before peeling. Season with salt and pepper.

SMOKED SCOTCH EGGS

Steps:

• Put the eggs in a medium saucepan and cover with cold water. Let rest for 15 minutes to warm them up before cooking. (This will help keep them from cracking.) Over high heat, bring the eggs to a boil, rolling them around in the pot frequently. When the water begins to boil, start timing and cook for 2 minutes, continuing to roll the eggs around in the pan. (This will keep the yolks in the center.) Remove the eggs from the boiling water quickly and submerge them in ice water to stop the cooking. When the eggs are cool, peel them and refrigerate.
• Put the pork in a medium bowl and add the salt, pepper, garlic powder, and cayenne. Mix well and then divide the sausage into six equal portions. On waxed paper, flatten out one of the portions to a 4-inch circle. Top with an egg and wrap the sausage all around the egg, stretching as needed and sealing it completely. Do this with all the eggs and then season them liberally with the rub. Put the eggs on a pan lined with wax paper and refrigerate for 1 hour.
• Prepare your cooker to cook indirectly at 235°F using medium pecan wood for smoke flavor.
• Place the eggs on a grill topper or directly on the cooking grate and cook for 1 hour and 15 minutes, or until golden brown and firm to the touch.
• Transfer the eggs to a plate and let cool. Cut them in halves or quarters and serve with barbecue sauce for dipping.