Les Oeufs Jeannette (Eggs Jeannette)

• porcijos: 4
• aktyvus laikas: 25 minutes
• bendras laikas: 40 minutes

Ingredientai

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

Nurodymai

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.

Pastabos

How does Jacques Pépin boil eggs? Starting the eggs by covering them in already-boiling water helps the white separate from the shell membrane. After the eggs are cooked, Pépin drains out the water and shakes the eggs around in the pan to gently crack the shells before submerging the eggs in cold water to cool. Removing the eggshells is also assisted by holding the eggs under cold running water while peeling.

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.

Mityba

• Kalorijos: 1755 kcal
• Bendras Riebalų Kiekis: 127 g
• Sočiųjų Riebalų Kiekis: 24 g
• Nesotieji Riebalai: 0 g
• Cholesterolis: 1411 mg
• Natris: 2424 mg
• Bendri Angliavandeniai: 87 g
• Maistinė Skaidula: 4 g
• Bendras Cukraus Kiekis: 11 g
• Baltymai: 66 g