In the Kitchen: Eggs Jeanette

I love eggs. 

There is so much you can do with them (cakes, mousses, cookies, soufflés, hard-boiled, poached, fried, in a sandwich, on toast, pancakes, eggs benedict, egg lorraine, eggs jeanette, need I go on?).

This recipe is from Jacques Pepin, a French chef who moved to America. After reading about him and some of his recipes, I really need to get one of his cookbooks! This particular recipe was made up by Pepin's mother during World War II. They were living in rural France and had very little money and Pepin's mother made this dish often for her family. It is delicious.

I found two recipes, but they were slightly different. I made this one, with some adaptions, but would like to try this one because it has red wine vinegar in it. Here is what I did:

Ingredients:

6 large eggs

1 tsp chopped/crushed garlic

2 tbsp chopped fresh parsley (I think you could try all different sorts of fresh herbs, chives and dill come to mind)

2-3 tbsp. fresh milk

salt and pepper

2 tbsp oil for frying

Dressing:

2-3 tbsp leftover egg stuffing (from above)

4 tbsp olive oil (the other recipe calls for 2 tsp red wine vinegar, and the one I adapted this from called for 4 tbsp of olive oil and it was too much, so I had to add some cream to combat the strong olive oil flavor)

1 tbsp dijon mustard (when I make this again, I will put less mustard in so I won't need so much cream)

1 tbsp water

2-3 tbsp. heavy cream

salt and pepper

Boil the eggs (you can just boil them in a saucepan with water almost covering them to save dishes) for 10 minutes. Cool eggs in ice water and then peel. Cut eggs (like you would for deviled eggs) and remove yolks. Mash the yolks with a fork and add in the garlic, parsley, milk and salt and pepper. Stuff the eggs with the mixture, reserving 2-3 tablespoons for the dressing. Make sure the stuffing is flush with the eggs.

Heat a couple tablespoons of oil in the saucepan. Place eggs in the saucepan, yolk side down. Fry until golden, about 4-6 minutes. Place on a paper towel lined plate.

For the dressing: Mix all of the ingredients together and taste and correct seasoning as necessary. You might want to put in a little less olive oil or you could try using the red wine vinegar.

To assemble: Place on a plate and drizzle dressing over top. Sprinkle with parsley (or chives, etc. if using another herb). Serve with hot, buttered toast for breakfast or a salad for lunch.

 I am sharing this recipe because it is just so absolutely, wonderfully delicious. I think I may go and make this right now.