Les Oeufs Jeannette (Eggs Jeannette)               

 tags (edit): Food & Wine Magazine @Vogel @Tried @4 Star Brunch Breakfast Appetizers  

 

When we were kids, eggs were a staple on our table. Meat or poultry showed up there once a week, at the most, and more often than not, our "meat" dinners consisted of a delicious ragout of potatoes or cabbage containing bits of salted pork or leftover roast. Eggs were always a welcome main dish, especially in a gratin with béchamel sauce and cheese. We loved them in omelets with herbs and potatoes that mother would serve us hot or cold with a garlicky salad.

Our favorite egg recipe, however, was my mother's creation of stuffed eggs, which I baptized "Eggs Jeannette." To this day, I have never seen a recipe similar to hers, and we still enjoy it often at our house.

Ingredients

6 each jumbo eggs (preferably organic)
1 teaspoon Garlic chopped
2 tablespoons Parsley chopped
2 tablespoons whole milk more as needed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable oil (preferably peanut oil)
DRESSING
2 tablespoons leftover egg stuffing (from above), up to 3 tablespoons
1 tablespoon Dijon-style mustard
1 tablespoon water
dash salt and freshly ground black pepper
4 tablespoons extra virgin olive oil
Crunchy French bread


 

Instructions
 Put the eggs in a small saucepan, and cover with boiling water. Bring to a very gentle boil, and let boil for 9 to 10 minutes. Drain off the water and shake the eggs in the saucepan to crack the shells. (This will help in the removal of the shells later on). Fill the saucepan with cold water and ice, and let the eggs cool for 15 minutes.

Shell the eggs under cold, running water and split them lengthwise. Remove the yolks carefully, put them in a bowl. Add the garlic, parsley, milk, salt and pepper. Crush with a fork to create a coarse paste. Spoon the mixture back into the hollows of the egg whites, reserving 2 to 3 tablespoons of the filling to use in the sauce.

Heat the vegetable oil in a nonstick skillet and place the eggs stuffed side down. Cook over medium heat for 2 to 3 minutes, until the eggs are beautifully browned on the stuffed side. Remove, and arrange stuffed side up on a platter.

For the Dressing: Mix all of the dressing ingredients in a small bowl with a whisk or a spoon until well combined.
Coat the warm eggs with the dressing and serve lukewarm with crunchy French bread as a first course or main course for lunch.


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Yields: 4 Servings
     Food & Wine magazine, June 2003

 notes:  Recipe by Jacques Pépin. For more recipes by Jacques Pépin visit foodandwine.com/pepin

Cuisine:   French

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