• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Eggs Jeannette

  • Recipe Submitted by on

Category: Eggs

 Ingredients List

  • 6 lg Egg, hard boiled
  • 2 tb Milk
  • 2 Garlic clove, minced
  • 2 tb Fresh parsley, minced
  • 1/4 ts Salt
  • 1/4 ts Black pepper
  • 3 ts Vegetable oil
  • 3 ts Butter


2 tb Egg filling
2 ts Dijon mustard
2 ts Red wine vinegar
3 ts Water
1/4 ts Salt
1/4 ts Black pepper
1/4 c Vegetable oil

Cut eggs in half the short way. Remove yolks and mash. Mix with milk,
garlic, parsley, salt and pepper. Stuff whites, reserving two tablespoons
of filling. Heat oil and butter. When it's foaming, place the eggs in the
pan stuffed side down and fry on medium heat about two minutes. Put
leftover filling, mustard, vinegar, water, salt and pepper in food
processor. Slowly add 1/4 cup oil and process until oil is absorbed. Pour
sauce in a gratin dish and arrange eggs on it yolk side up. Serve with
French bread. (If you don't have a food processor, the sauce can be made
with a wire whisk).

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