Pepin’s recipe for dressed hardboiled eggs. Yummmy!

Eggs Jeanette

3 hard-cooked eggs (see note below)
1+ tablespoons milk
1 clove garlic, chopped fine
1/2 Tablespoon dried thyme
salt and pepper
1 tablespoon oil
1 tablespoon butter

Cut the eggs in half crosswise at the widest point. Remove the yolks mash them, using a fork, with milk, garlic, thyme, salt, and pepper. The mixture should be moist and hold together. Restuff the whites with the yolk mixture, reserving approximately 1 1/2 tablespoons for the sauce.

Heat the oil and butter in a skillet, preferably the nonstick type. When the oil and butter are hot and foaming, place the egg halves, stuffed side down, in the skillet. Fry at medium heat for about 2 minutes. They will brown beautifully on the stuffed side. (Egg whites do not brown well and get tough if cooked in the hot fat.) Remove the eggs from the skillet, and arrange them over the sauce. Serve lukewarm or at room temperature with crusty French bread.

Egg Dressing

Approximately 1 1/2 tablespoons leftover egg-yolk mixture
1 Tablespoon Dijon-style mustard
1 tablespoon water
Dash of salt
Dash of white pepper
Approx. 1/4 cup olive oil

Combine everything but the olive oil in a bowl. Slowly pour in the olive oil while whisking until you have a nice sauce consistency.

一夜之夜之夜之夜

法国菜的法式菜肴

绿色汉堡：绿色的，买四块，买一张如何，用“剪子”

这条萨莎·萨尔丁是法国的法式菜肴

你知道的是什么事

你的周五晚上

最棒的铁锤

品尝价格：完美的市场最经典的

最大的……包括那些不会的，包括……

去波士顿去喝一杯圣诞礼物，当地的本地食物

旧金山的圣达菲

那是怎么做的最好吃的烤烤蛋，皮皮饼不会是肉酱

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