Texas Smokehouse Eggs

Dude Food, p. 69

3 large eggs

3 tablespoons milk

1 ½ tablespoons mesquite-flavored barbecue sauce

1 cup grated smoked Gouda cheese

1 teaspoon butter

½ avocado, sliced

I never seem to find an avocado that's exactly the right texture for the thing I'm making

Crack the eggs into a mixing bowl. Whisk in the milk and 1 tablespoon of the barbecue sauce. Blend well but don’t overbeat. Whisk in the cheese.

Heat the butter in a small skillet over medium heat. When the butter has melted and the foam begins to subside, add the egg mixture. As soon as the eggs start to firm (about 10 seconds), position a spatula, slanted side down, at the end of the skillet closest to you. Push the spatula away from you and across the pan, plowing portions of cooked eggs along the bottom as you go. When finished, the eggs will be piled up at one end, like snowdrifts.

So... that didn't work for me. No matter how hard I tried I did not get snowdrifts. I ended up just scrambling the eggs.

Cook until all the eggs are just barely firm, fluffy, and moist.

Transfer to a plate. Spread the remaining ½ tablespoon of barbecue sauce over the top and surround with avocado slices.

Served with some Welsh Teabread

My Rating: 4/5 "My cooking inabilities aside, these eggs have really nice flavor. And the cheese - the cheese! It's glorious cheese. The avocados aren't just for garnish, either, because they add a nice complexity to the dish."