Eggs Jeanette!

[Guest guest]

Staying true to my word as a newbie, here is one of my all time

favorite egg recipes. It is great on it's own or with a little

toast. Soooo good! I don't make the dressing... it tastes so good

without it I have never seen the need to go further. Let me know how it is if

you end up making the dressing.

 

Eggs Jeanette:

 

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

 

Directions

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.

 

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