Fustini's Oils and Vinegars
Eggs Jeannette

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Eggs Jeannette


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Eggs Jeannette

Submitted by Corporate Chef Andy Stewart




Adapted From “Everyday Cooking with Jacques Pepin”


Step 1. 

Cut eggs in half and remove cooked egg yolks.  Press egg yolks through a fine-mesh sieve or through a food mill.  Reserve 2 tablespoons of the egg yolks for the dressing.  Combine the rest of the yolks with the milk, garlic, parsley, Fustini’s Herbs de Provence olive oil, salt and pepper and stuff this mixture back into each half of the cook egg whites.  Heat the butter and Fustini’s SELECT olive oil in a large skillet over moderate heat and add the stuffed eggs, stuffing side down.  Brown all eggs in the butter, then turn over to slightly brown the other side.  Remove to a serving plate with some of the dressing.

Step 2.  Dressing

Place egg yolks, mustard, Fustini’s vinegar, salt and pepper in blender and process until smooth.  Slowly add Fustini’s Single Varietal EVOO to emulsify.

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