Les Oeufs Jeannette

Recipe courtesy Jacques Pepin, The Apprentice, Houghton Mifflin Company, 2003

Show: Sara's SecretsEpisode: A Menu of Memories

Rated: 4 stars out of 5Rate itRead users' reviews (9)

RECIPE
COMMENTS & REVIEWS(9)

Cook Time:
30 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: 15 min
Cook: 30 min
Total:: 55 min

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Ingredients

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

Directions

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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Comments & Reviews

recipe Les Oeufs Jeannette
Russell Los Angeles, CA 03-09-2007
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Not worth the effort
Rated: 2 stars out of 5

Despite many people's glowing reviews, I really did not think this egg dish was very good. It required many steps and... basically produced fried deviled eggs. It has a kitch factor---but does not deliver a great flavor or texture.Read more
recipe Les Oeufs Jeannette
Kathy Hilliard, OH 08-10-2006
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Good But Not a Favorite
Rated: 3 stars out of 5

I felt the garlic was a bit much but my husband loved the dish. Kathy in Hilliard, Ohio
recipe Les Oeufs Jeannette
haena Fort Lee, NJ 08-03-2006
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Interesting!
Rated: 4 stars out of 5

Although the eggs look like deviled eggs, they are very different. They are very creamy and bring out the simple taste of... eggs. Very delicious and easy.Read more
recipe Les Oeufs Jeannette
renae st. paul, MN 03-19-2006
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ummm
Rated: 5 stars out of 5

Made these for brunch - and this was the favorite dish (out of many wonderful dishes!) I served the dressing on the side. ... Made them ahead and kept them warm in the oven (covered).Read more
recipe Les Oeufs Jeannette
mary baton rouge, LA 11-09-2005
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Yum
Rated: 5 stars out of 5

These eggs were really easy to make, and so good! I used cilantro instead of the parsley and it came out really well.
recipe Les Oeufs Jeannette
Sandra St. Louis, MO 10-23-2005
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I LOVE JEANNETTE
Rated: 5 stars out of 5

This recipe is by far the BEST egg dish I have ever had. It's so easy even I can make it without fail! Great recipe!