A Wicked Broken Egg Recipes

A WICKED BROKEN EGG

Steps:

• Preheat the broiler to high heat.
• Melt the butter in a heavy-bottomed pan over medium-high heat. Cook the bacon in the butter until it has caramelized, and then set aside.
• Remove some of the grease from the pan, and then cook the egg to over easy, keeping the yolk intact. Cook the ham alongside the egg until browned.
• Slice the donut in half bagel-style. Lay a slice of Cheddar on the inside of each half and place under the broiler until the cheese is gently softened and just beginning to melt. Top one donut half with the ham, followed by the bacon, egg and potato sticks and finish with the second donut half.

HAM AND CHEESE WAFFLES WITH AN EGG

Steps:

• Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F. Whisk together the flour, Gruyere, ham, Parmesan, baking powder, sugar, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Whisk together the milk, butter, oil, 1 egg and the scallions in another bowl. Pour the milk mixture into the flour mixture and gently stir until just incorporated (it's okay if there are some lumps).
• Lightly brush the top and bottom of the waffle iron with butter. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffles are golden brown and crisp, 6 to 7 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.
• Lightly brush the waffle iron bottom with more butter. Crack the remaining 4 eggs right onto the waffle iron and keep the iron open (do this in batches if your iron isn't large enough). Sprinkle the eggs with salt and pepper. Cook until the whites are set and the yolk is still runny, 4 to 5 minutes. Serve 1 egg on each waffle, using a spatula to transfer.

CARAMELIZED FENNEL FETTUCCINE WITH A POACHED EGG

Steps:

• Preheat the oven to 400 degrees F.
• In a large pot, bring 3 quarts salted water to a boil. Place the fennel wedges in the boiling water and cook until fork tender, about 6 minutes.
• Drain the fennel and transfer to a large baking sheet lined with foil. Brush the fennel with 2 tablespoons olive oil, salt, pepper and 2 tablespoons Parmesan. Bake until lightly browned, about 30 minutes, tossing occasionally.
• Meanwhile, bring 3 quarts water to boil in a large pot and about 3 inches water to boil in a medium saucepan. Add the pasta to the large pot and cook according to package directions. Add the vinegar to the saucepan and reduce the heat to low, bringing the water to a gentle simmer.
• Crack the eggs into two small ramekins and gently place each egg in the simmering water so that they are not touching. Simmer until the egg whites are set, but the yolk is still runny, about 5 minutes. Using a slotted spoon, gently remove the eggs from the water and place on a paper-towel lined plate to drain.
• Drain the cooked fettuccine and toss with the caramelized fennel, the remaining 1 tablespoon olive oil, salt and pepper.
• To serve, divide the pasta between two plates, topping each with half the remaining Parmesan, Manchego cheese, a poached egg, and salt and pepper to taste.

WICKED DEVILED EGGS

Steps:

• 1. Place eggs in pan; cover eggs completely with water.
• 2. Put lid on pan and bring to boil; immediately remove from heat.
• 3. Let covered pan sit for 17 minutes.
• 4. When timer goes off, immediately pour off hot water.
• 5. Fill pan with cold water and a little ice to stop the cooking process.
• 6. Tap each egg on a hard surface until cracked all over.
• 7. Gently roll the eggs on a hard surface to loosen the shell.
• 8. Hold egg under cold running water while removing shell (this makes it easier).
• 9. Slice eggs in half lengthwise; gently squeeze whites to "pop out" yolks into a bowl.
• 10. Add mayo, Dijon mustard, relish, Worcestershire, lemon juice, salt & pepper; mash gently with fork until combined.
• 11. Fill the egg halves with filling, then sprinkle with paprika.
• 12. Arrange Wicked Deviled Eggs on an egg plate.
• 13. Chill 2-3 hours if possible before serving.