Texas Woodpecker Eggs Recipes

TEXAS WOODPECKER EGGS

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.

TEXAS EGGS BENEDICT

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.

TEXAS TOAST BRISKET CHEESY EGG SANDWICH

Steps:

• For the brisket: Put the brisket and broth in a medium high-sided skillet and heat gently over medium heat just until warmed through, about 10 minutes.
• For the Texas toast: Heat a cast-iron griddle pan over medium-high heat. Add 4 tablespoons of the butter and melt. Put the bread on the griddle and toast until golden brown, 2 to 3 minutes. Flip and cook the second side until golden brown, another 2 to 3 minutes, adding more butter if necessary.
• For the cheesy eggs: Melt the butter in a large nonstick pan over medium heat until the foaming stops. Add the eggs and green onions and cook slowly, stirring, until soft mounds form, 3 to 4 minutes. Fold in the havarti and season with salt and pepper. Transfer to a plate to stop the cooking.
• Put the toast on a cutting board. Top each piece with several slices of brisket, some of the eggs and some chow-chow. Serve immediately.

TENNESSEE EGGS

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink.
• Peel cold eggs.
• Separate yolks and egg whites. Chop them separately; set aside.
• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 1 1/2 quart baking dish.
• Melt butter over low heat and gently stir in flour.
• Gradually blend in cream, stir constantly as it thickens. Season with salt, pepper and cayenne to taste.
• Mix egg whites with cream sauce and pour into prepared baking dish.
• Cover with half of the bread crumbs. Sprinkle yolks on top, then finish with another layer of crumbs.
• Bake in preheated oven until bubbly, 30 to 40 minutes.

TEXAS LIZARD EGGS

Steps:

• Preheat oven to 350 degrees.
• Split the jalapenos end to end, making little "canoes" of them.
• Clean out the centers, removing all the seeds and veins.
• Fill each half level with cream cheese.
• With the sausage, take a "meatball" sized portion, flatten it in your hand, making a rectangle out of it.
• Take the filled jalapeno half and wrap it completely with the sausage.
• Wash hands thoroughly to remove pepper "stuff".
• Place on a broiler pan or cooling rack suspended over a baking pan that has been sprayed with cooking spray.
• Bake in the oven for 30 to 40 minutes, or until evenly browned.
• Let "eggs" cool a bit and enjoy!