Eggsjeanette Recipes

LES OEUFS JEANNETTE

Les Oeufs Jeannette image

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 this with crusty bread as a first course or as a main course for lunch.

Provided by Food Network

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

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.

EGGS JEANETTE

Eggs Jeanette image

I don't remember where I got this recipe, but it is one of my favorite ways to use boiled eggs. Essentially deviled eggs kicked up a notch or two.

Provided by Dragonfly AZ

Categories Very Low Carbs

Time 17m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

4 hard-boiled eggs
1 -2 tablespoon milk
1 garlic clove, finely minced
1 tablespoon parsley, finely chopped
salt and pepper
1 tablespoon olive oil
1 tablespoon butter
2 tablespoons leftover eggs, mixture
1 tablespoon Dijon mustard
1 tablespoon water
salt and pepper
1/4 cup olive oil

Steps:

Cut eggs in half lengthwise, and scoop out yolks.
Mash together the egg yolks, milk, garlic, parsley. Add salt and pepper to taste. Mixture should be moist, but hold together.
Stuff egg whites with yolk mixture, reserving about 2 Tbs. Do not mound yolk mixture too high in the whites. Set aside.
Make dressing.
Stir together the reserved egg yolk mixture, mustard, water and salt and pepper in a bowl.
Whisk in olive oil until it is a nice salad dressing consistency.
Heat olive oil and butter in non-stick frying pan. When they foam up, add eggs, stuffed side down. Fry for about 2 minutes until the yolk mixture is nice and brown. The whites will not brown--just get rubbery if you overcook them.
When done, remove to a serving plate and drizzle the dressing over. Serve warm.

Nutrition Facts : Calories 538.4, Fat 52.1, SaturatedFat 12.2, Cholesterol 502, Sodium 275.2, Carbohydrate 2.8, Fiber 0.3, Sugar 1.5, Protein 15.2

LES OEUFS JEANNETTE

Les Oeufs Jeannette image

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.

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

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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