Thursday, October 14, 2010
eggs jeannette with bacon twists
Eggs Jeannette is an elegant name for pan-fried stuffed eggs - an unusual but delicious dish named by Jacques Pepin for his mother, who served it to him growing up. I first tasted Eggs Jeannette when my old friend Eric, whom I met in cooking school, prepared them for brunch one day. Eric and I went our separate ways and I somehow forgot about this tasty treat until stumbling upon a spin-off in Lynne Rossetto Kasper's "How to Eat Supper." Kasper kicks up the seasoning in her version and serves the eggs on a bed of salad greens.
The following take on Eggs Jeannette is a conglomeration of both recipes, and is wonderful for brunch with a spicy Bloody Mary.
I served the eggs with bacon twists, not because embellishment was needed but because I've wanted to try them ever since seeing them described in "The Gourmet Cookbook" by Ruth Reichl. I was frankly skeptical that the twists would retain their shape while baking but somehow they did! They were easy to fashion, crunchy throughout and a visually interesting addition to the plate.
While the bacon was fun, I try to limit it in my diet, so I was just as content to skip it the next evening when using leftovers for dinner. I tossed the greens with sherry vinegar and a whisper of olive oil, added a few cherry tomatoes, and served the eggs with a bit of dressing pooled on the side - better for controlling the indulgence level. The bright acidity of the vinegar was a welcome counterpoint to the rich egg dressing, and I had no problem eating these eggs a second day in a row.
Though I haven't tried it, I don't see any reason why most of the prep for Eggs Jeannette couldn't be done ahead, making it a great option for entertaining. The eggs could be stuffed and the dressing prepared the night before, leaving only a quick flash of the eggs in a frying pan in the morning. I recommend removing the eggs and dressing from the refrigerator early to allow them to come to room temperature before proceeding. If the dressing is a bit thick, loosen it up with a few drops of warm water.
Eggs Jeannette (recipe adapted from Jacques Pepin)
6 extra large eggs, hard boiled
1 teaspoon minced garlic
1 tablespoon chopped parsley
2 - 3 tablespoons whole milk
1/4 teaspoon salt
1 teaspoon Dijon mustard
1 teaspoon vinegar of choice
black pepper to taste
2 -3 teaspoons leftover egg stuffing
3 - 4 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
2 - 3 teaspoons vinegar of choice, or to taste
1 - 2 tablespoons water
salt, pepper to taste
canola oil for frying
Shell the eggs and cut in half lengthwise. Pop the yolks into a bowl. Add the remaining stuffing ingredients; mix and mash well with a fork. Fill the egg whites with the stuffing, reserving 2 - 3 teaspoons for the dressing. Sprinkle stuffing lightly with paprika, if desired.
Whisk the dressing ingredients in a small bowl until well combined. Adjust seasonings to taste and set aside.
Coat a non-stick skillet with about a tablespoon of canola oil and place on a medium high burner. Add the eggs, cut side down, and cook until the yolks are golden brown.
Place salad greens on plates. Top with eggs. Place dollops of dressing over all and serve.
Bacon Twists (from "The Gourmet Cookbook" by Ruth Reichl)
Place oven rack in upper third of oven and preheat to 375 degrees F.
Twist each bacon slice into a tight spiral and arrange twists on rack of a broiler pan, pressing ends onto pan (twists will unravel somewhat as they bake).
Bake until crisp, about 30 minutes. Transfer to paper towels to drain.