Sure, the name tells you almost nothing about the dish, but when I saw "smoked syrup" I knew I had to give it a shot. I also got a shipment of 96 N2O cartridges in, so it was time to foam!
BLUF: 
Awesome idea and very novel. It's definitely going to impress guests, but the real winner here is the sweet spice.
As usual, thoughts in no particular order:
- The yolks were a bit runny for the application, which made them hard to scoop up at the bottom of a glass. Next time I will shoot for a thicker texture, as well as pouring them over the brioche cubes with the syrup.
- I didn't have liquid smoke, so I just used syrup for the trial run. It was good, which makes me all the more excited to try it with the liquid smoke. The sweetness was exactly what the dish needed to counter the very egg-y foam.
- I thought the balance between white and yolk was off. This may be in part due to it being very easy to get a bunch of white foam, but not as easy to get the gooey yolk on to the spoon. I think pouring the yolk over the toast and just using more yolk will help with this.
- I cut the salt back a bit in the foam, and the flavor was still very intense.
- Holy shit Sweet Spice. This stuff was awesome. My blender literally exploded making this stuff, so you know it's good. Because the blender died, I ended up with much less of the star anise, and I think it benefited from it. Next time I will grind the anise separately and add until I like the taste, but this stuff completely made the dish. And it was good over hot chocolate afterwards.
I recommend if you make this using a bunch more of the brioche cubes, which will allow you to have a cube with each bite until the foam is gone.
