Eggs Jeannette
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Eggs Jeannette
Ingredients
- 6 hard-cooked eggs
- 2 tablespoons milk
- 2 garlic cloves, minced
- 2 tablespoons parsley, chopped
- 1 teaspoon Fustini’s Herbs de Provence olive oil
- pinch salt
- fresh ground black pepper
- 1 tablespoon butter
- 1 tablespoon Fustini’s Medium SELECT olive oil
- 2 tablespoons egg yolks - from above
- 2 tablespoons Dijon mustard
- 2 teaspoons Fustini’s Vinoso Red Wine Vinegar
- 1 tablespoon Fustini’s 18 Year Balsamic Vinegar
- pinch salt
- freshly ground black pepper
- 1/4 cup Fustini’s Medium SELECT olive oil
Ingredients
Dressing
Directions
- Cut eggs in half and remove cooked egg yolks. Press egg yolks through a fine-mesh sieve or through a food mill. Reserve 2 tablespoons of the egg yolks for the dressing. Combine the rest of the yolks with the milk, garlic, parsley, Fustini&rsquo,s Herbs de Provence olive oil, salt and pepper and stuff this mixture back into each half of the cook egg whites. Heat the butter and Fustini&rsquo,s SELECT olive oil in a large skillet over moderate heat and add the stuffed eggs, stuffing side down. Brown all eggs in the butter, then turn over to slightly brown the other side. Remove to a serving plate with some of the dressing.
- Place egg yolks, mustard, Fustini&rsquo,s vinegar, salt and pepper in blender and process until smooth. Slowly add Fustini&rsquo,s Single Varietal EVOO to emulsify.
Recipe Note
Adapted From “Everyday Cooking with Jacques Pepin”