Les Oeufs Jeannette

1. 1

   To make the Eggs: Put the eggs in a small saucepan, and cover with boiling water.

2. 2

   Bring to a very gentle boil, and let boil for 9 to 10 minutes.

3. 3

   Drain off the water, and shake the eggs in a saucepan to crack the shells.

4. 4

   (This will help in their removal later on.)

5. 5

   Fill the saucepan with cold water and ice, and let the eggs cool for 15 minutes.

6. 6

   Shell the eggs under cold running water, and split them lengthwise.

7. 7

   Remove the yolks carefully, put them in a bowl, and add the garlic, parsley, milk, salt, and pepper.

8. 8

   Crush with a fork to create a coarse paste.

9. 9

   Spoon the mixture back into the hollows of the egg whites, reserving 2 to 3 teaspoons of the filling to use in the dressing.

10. 10

    Heat the vegetable oil in a nonstick skillet, and place the eggs, stuffed side down, in the skillet.

11. 11

    Cook over medium heat for 2 to 3 minutes, until the eggs are beautifully browned on the stuffed side.

12. 12

    Remove and arrange, stuffed side up, on a platter.

13. 13

    To make the Dressing: Mix all of the dressing ingredients in a small bowl with a whisk or a spoon until well combined.

14. 14

    Coat the warm eggs with the dressing, and serve lukewarm.

* Per serving · 4 servings · Values may vary.