Food Network: Les Oeufs Jeannette

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Les Oeufs Jeannette
Recipe courtesy Jacques Pepin, The Apprentice, Houghton Mifflin Company, 2003

Ingredients
Stuffing:
6 jumbo eggs (preferably organic)
1 teaspoon chopped garlic cloves
2 tablespoons chopped fresh parsley leaves
2 to 3 tablespoons whole milk
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable oil (preferably peanut oil)

Dressing:
2 to 3 tablespoons leftover egg stuffing (from above)
4 tablespoons extra-virgin olive oil
1 tablespoon Dijon-style mustard
1 tablespoon water
Dash salt and freshly ground black pepper

Instructions
To make the Eggs: 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 a saucepan to crack the shells. (This will help in their removal 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, and 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 teaspoons
of the filling to use in the dressing.

Heat the vegetable oil in a nonstick skillet, and place the eggs, stuffed side down, in the skillet.
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.

To make 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.