Les Oeufs Jeannette

When we were kids, eggs were a staple on our table. Meat or poultry showed up there once a week at the most, and more often than not, our[ "meat" dinners consisted of a delicious ragout of potatoes or cabbage containing bits of salt pork or leftover roast. Eggs were always a welcome main dish, especially in a gratin with bechamel sauce and cheese, and we loved them in omelets with herbs and potatoes that Maman would serve hot or cold with a garlicky salad. Our favorite egg recipe, however, was my mother's creation of stuffed eggs, which I baptized "eggs Jeanette". To this day, I have never seen a recipe similar to hers, and we still enjoy it often at our house. Serve with crusty bread as a first course or as a main course for lunch.]

Total Time:
50 min
10 min
15 min
25 min

4 servings

  • 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
  • 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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    Oeufs a la Neige

    Recipe courtesy of Alton Brown