Les Oeufs Jeannette Recipe

Name: Les Oeufs Jeannette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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); 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

Servings: persons

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)
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

1
To make the Eggs: Put the eggs in a small saucepan, and cover with boiling water.
2
Bring to a very gentle boil, and let boil for 9 to 10 minutes.
3
Drain off the water, and shake the eggs in a saucepan to crack the shells.
4
(This will help in their removal later on.)
5
Fill the saucepan with cold water and ice, and let the eggs cool for 15 minutes.
6
Shell the eggs under cold running water, and split them lengthwise.
7
Remove the yolks carefully, put them in a bowl, and add the garlic, parsley, milk, salt, and pepper.
8
Crush with a fork to create a coarse paste.
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
Heat the vegetable oil in a nonstick skillet, and place the eggs, stuffed side down, in the skillet.
11
Cook over medium heat for 2 to 3 minutes, until the eggs are beautifully browned on the stuffed side.
12
Remove and arrange, stuffed side up, on a platter.
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
Coat the warm eggs with the dressing, and serve lukewarm.

523

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 jumbo eggs (preferably organic), 1 teaspoon chopped garlic cloves, 2 tablespoons chopped fresh parsley leaves, 2 to 3 tablespoons whole milk, and more.

Yes, Les Oeufs Jeannette falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Les Oeufs Jeannette

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