I was scrolling through some short videos and landed upon Jacques Pepin making what he called Ouefs Jeannette. As an egg lover, I was immediately drawn to the recipe.
Named after his mother, this is one of Jacques’s favorite dishes. Reminiscent of deviled or stuffed eggs, a quick sauté takes this dish to another level. The tops of the eggs take on a beautiful brown crust, making this egg dish uniquely interesting and flavorful. The sauce served along with the eggs is like icing on the cake.
Perfectly browned eggs atop a mustard sauce makes a splendid meal anytime of the day.
A few common ingredients are all you need for this recipe. You can make 4 eggs, 6 eggs, or more for a larger group. A frisée salad or juicy sliced tomatoes and good crusty bread make the perfect accompaniments for these scrumptious eggs.
The cooked egg yolks are mixed with parsley, garlic, a little milk to bind it together, salt and pepper.
A bit of the egg yolk mixture is reserved for the sauce. The remainder is spooned back into the egg whites.
The reserved egg yolk mixture is combined with Dijon mustard, a bit of water, a dash of vinegar, extra virgin olive oil, salt and pepper. The sauce makes this simple dish pure luxury.
Serve the eggs with pan-fried sourdough bread drizzled with olive oil to soak up all of the tasty mustard sauce.
Oeufs Jeannette
2
servingsAdapted from Jacques Pepin’s recipe
Ingredients
4 large eggs
1 small garlic clove, finely minced
1 1/2 tablespoons finely chopped parsley
1-2 tablespoons milk
salt and pepper
canola or vegetable oil for frying
- Dressing
2 tablespoons reserved egg yolk mixture
2 teaspoons Dijon mustard
1 tablespoon water
1-2 teaspoons red wine vinegar (substitute with white wine or champagne vinegar)
2 1/2 – 3 tablespoons extra virgin olive oil
salt and pepper
Directions
- Bring a small pot of water to a boil. Gently lower eggs into the water. Bring back to a gentle boil adjusting heat as needed. Gently boil for 10 minutes. Immediately remove eggs to an ice bath to cool for 7-8 minutes.
- Peel cooled eggs and cut in half as you would for deviled eggs. Remove the yolks and place in a small bowl and mash with a fork. Mix the yolks with the garlic, parsley, milk, salt and pepper to taste. The mixture should be a bit moist, and hold together. Reserve 2 tablespoons of the egg mixture and set aside. Spoon the remaining mixture back into the hollow egg whites. The mixture should be relatively level with the egg whites.
- Whisk the reserved 2 tablespoons egg yolk mixture with Dijon mustard, 1 tablespoon of water, and 1 teaspoon red wine vinegar (to start). Slowly add the olive oil whisking to emulsify the dressing. Taste and adjust seasoning by adding a dash more vinegar, salt and pepper. Pour the dressing onto a small serving plate. Set aside.
- Heat 2 teaspoons of vegetable or canola oil in a medium skillet over medium heat. Place the eggs stuffed side down. Cook for 2 minutes or until the eggs are golden brown. Arrange the eggs on the dressing. Serve Oeufs Jeannette with crusty sourdough bread and a salad for brunch or lunch.