Eggs Jeannette

This comes from my new Jacques Pepin Cookbook called Essential Pepin.  This would make a great first course or a luncheon meal on spring greens.  Jacque gives other ideas of stuffing.  He named this dish after his mother as he says that as a child she served it often.  I was very easy to make.  I served it with green beans.  We spread the sauce on the green beans also.  As a first course it serves 6.  We ate it all. 

Ingredients:

6 large eggs, hard cooked and peeled

2 T milk

2 garlic cloves, finely chopped

2 T finely chopped parsley

¼ t salt

¼ t pepper

1 ½ T peanut oil

Dressing:

2 T reserved egg yolk mixture

2 t Dijon mustard

2 t red wine vinegar

Pinch of salt and pepper

¼ C EVOO

Directions:   

1.      Cut the eggs crosswise in half at the widest point.  Remove the yolks and mash them with a fork.

2.      Mix the eggs with the milk, garlic, parsley salt and pepper. 

3.      Reserve 2 T of the mixture for the dressing.

4.      Stuff the whites with the remaining mixture.

5.      Heat a non-stick skillet with the peanut oil.  When it reaches 350 degrees or very hot then add the eggs yolk side down.  Cook about 2 minutes and remove with a spatula to a gratin dish.   They will be nicely browned.

6.      For the dressing, put all the ingredients in a small processor.  With the motor running, slowly add the oil. 

7.      Pour the dressing on top of and around the eggs and serve. 

This is one that I am going to make over and over.  People seem to be afraid of eggs.  Eggs are inexpensive and a geat source of protein.