Texas Eggs Recipes

Steps:

• 1. Add flour to hot drippings in frying pan. Cook over medium heat till mixture starts to brown. 3 to 5 minutes. Whisking when mixture starts turning color.
• 2. Add 1 cup of water while whisking and heat a minute before gradually adding the second cup of water. Continue whisking till mixture starts to bubble lightly.
• 3. Add eggs and bring back to a bubble while whisking. Remove from heat and season to taste.

Steps:

• Preheat oven to 300 degrees.
• Lightly spray a large baking pan with cooking spray.
• Mix together the sausage (raw) and grated pepper Jack cheese.
• Add biscuit mix in, 1/2 cup at a time, until all is thoroughly mixed.
• This will make a very stiff dough, and should now be kneaded for about 3 minutes.
• Pinch off pieces of the dough, almost the size of the eggs, and flatten out the piece into a "pancake", about 1/4 inch thick.
• Place one boiled, peeled egg in the center of each "pancake" and roll the dough around each egg to cover it all the way around evenly.
• Seal any edges together with your fingers.
• Continue this until all of the eggs are covered in the dough.
• Place the box of Shake' N Bake into a large shallow dish.
• Crack the 3 additional raw eggs into a bowl; season with a pinch of salt and black pepper and beat.
• Roll each egg in the Shake' N Bake, then in the egg wash, and back again through the Shake 'N Bake.
• Lay each egg on the prepared baking sheet as it is done.
• Bake at 300 degrees for 30 minutes.
• The "Woodpecker Eggs" will seem soft to the touch when they first come out of the oven, but as they cool, they will "crust" nicely.

Steps:

• For the black bean relish: Combine the onions, cilantro, olive oil, tomatoes, beans, chiles and lime juice in a bowl and season with salt and black pepper. Let the relish sit at room temperature for 30 minutes to allow the flavors to meld.
• For the hollandaise: Place the lime juice and yolks in a medium stainless-steel bowl set over a pot of simmering water. Whisk the yolks until pale yellow and fluffy. Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened. Remove from the heat, whisk in the steak sauce and season with the salt and black pepper. Keep warm.
• For the Texas toast: Heat a grill pan over medium-high heat. Combine the garlic, butter and some salt and black pepper in a small bowl. Butter both sides of the bread with some of the garlic butter, and grill until nicely charred on both sides.
• For the steak: Put each slice of steak in between pieces of plastic wrap and use a meat mallet to pound them into thin steaks. Sprinkle both sides with some of the steak rub and some salt and black pepper. Heat the oil in a cast-iron pan over high heat. Add the steaks and cook until a crust forms, about 1 minute. Flip and cook for another minute until the other side forms a crust as well.
• For the poached eggs: Bring 3 cups water and the vinegar to a gentle simmer in a large high-sided frying pan. Break each egg into a cup and gently add to the water. Poach until the yolks are nearly set, 4 to 5 minutes. Remove the eggs from the pan with a slotted spoon to drain the liquid. Season the top with salt and black pepper.
• For assembly: Spoon some of the black bean relish on top of each piece of the Texas toast. Top each with 2 pieces of steak, a poached egg, then some of the hollandaise. Garnish with whole cilantro leaves.

Steps:

• Cook eggs in simmering water for 20 minutes, cool under running water.
• Peel and cut eggs in half lenghtwise, remove yolks and set whites aside.
• put still warm yolks into a plastic food storage bag with mayonnaise, mustard, pickle juice, worcestershire sauce and seasonings; squeeze bag to mash yolks and mix ingredients.
• refrigerate filling and eggs whites seperately. Fill egg whites just before service.
• sprinkle eggs with paprika before service.