I don’t know if it’s just this year or every year, but fatties and armadillo eggs seem to be the rage this season. BBQ-Brether.com has pages of posts that mention them, and it seems most cooks are throwing a few on each time they do a bigger cook of the traditional brisket/butts/ribs.
I tried something a few weeks ago that didn’t work out all that well. My "April Fool’s Smoke" entry showed what I was trying. I tried putting an egg in the middle of sausage, but it didn’t work well. So I wanted to continue with that play on words.
What I decided to do was to take a small ball of cheese as the ‘yolk’ and build the sausage egg up around the cheese. This worked well partly because the sausage didn’t have to be a huge hunk of sausage this way. I rolled the ‘eggs’ in panko breadcrumbs, which stay crunchy, to act as the shell of the egg.
After smoking the eggs, I toasted some ten grain bread, buttered it, and cut the toast into strips, laying them on a plate in an abstract nest. The armadillo egg was then cut in two, showing the melted cheese yolk.
To make it more than just an armadillo egg and sausage, I added a poached egg to top it all off. Next time I’ll add hollandaise, but, for now, this is my new dish, Armadillo Eggs Benedict!
Looks Good!
Another thing you might try is a smoked scotch egg. A scotch egg is a hard boiled egg, wrapped in sausage and deep fried. In my version, I smoke it instead of deep frying it. Give it a shot.
First time I tried this, it basically ended up that way… the egg yolk was very much like a hard boiled egg. Unfortunately for me, I’m not a fan of hard boild eggs! This ended up being something I liked and will do again. If one likes hardboiled eggs, that would work! Another thing I like about this is that I can use smaller amounts to get the eggs more to a serving size.