Les Oeufs Jeannette (Eggs Jeannette)

• annokset: 4 servings
• aktiivinen aika: 25 minutes
• kokonaisaika: 40 minutes

Ainekset

6 jumbo eggs (preferably organic)

1 teaspoon chopped garlic

2 tablespoons chopped parsley

2 to 3 tablespoons whole milk

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons vegetable oil (preferably peanut oil)

2 to 3 tablespoons leftover egg stuffing (from above)

1 tablespoon Dijon-style mustard

1 tablespoon water

Dash of salt and freshly ground black pepper

4 tablespoons virgin olive oil

Crunchy French bread

Ohjeet

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, and 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.

Muistiinpanot

The dish Jacques Pépin calls "les oeufs Jeannette" is a favorite from his childhood. His favorite egg recipe was this — his mother's stuffed eggs, which he named after her. To this day, he has never seen a recipe similar to hers, and he still enjoys it often.

What makes les oeufs Jeannette a cut above your standard stuffed or deviled egg is the pan-frying, which leaves the surface nicely browned and pleasingly crispy. The stuffing is thick enough that it should stay in place, but it's still good to be careful when placing the eggs cut-side down into the hot oil. Leaving them be until they've started to form a golden crust will help prevent any bits of filling from sticking to the pan.

Ravinto

• Kalorit: 1755 kcal
• Rasva yhteensä: 127 g
• Tyydyttynyt rasva: 24 g
• Tyydyttymätön rasva: 0 g
• Kolesteroli: 1411 mg
• Natrium: 2424 mg
• Hiilihydraatit yhteensä: 87 g
• Ravintokuitu: 4 g
• Sokerit yhteensä: 11 g
• Proteiini: 66 g