A Mom’s Day treat

Today’s major accomplishments: I woke up at 8 a.m. (that’s earlier than I get up on weekdays!); did two loads of laundry (what an ordeal; let’s just say our laundry room simply does not have enough washing machines to support an apartment building of this size); and lastly, inspired by my current reading, Jacques Pépin’s The Apprentice, which has recipes sprinkled amongst the chapters, I went to Fresh Fields for ingredients, came back home, and cooked up the first dish in the book, stuffed eggs (dubbed “Les Oeufs Jeannette” after Jacques’ mother). It was quite tasty. I was impressed. Paired with a glass of champagne, it’s perfect for a Sunday brunch, Mother’s Day no less. (See recipe below.)

Since I don’t cook often, I now have so much more garlic, parsley, etc. than I can possibly use in the course of my weekly routine. Having a stock of raw ingredients, though, just as an artist keeps a spectrum of paints–the tools of creation, if you will–should inspire me further, so I suppose this is good. I’ll just find more recipes, and keep on cookin’.

Les Oeufs Jeannette (Eggs Jeannette)

Yield: 4 servings

6 jumbo eggs (preferably organic)
1 tsp chopped garlic
2 Tbsp chopped fresh parsley
2 to 3 Tbsp whole milk
¼ tsp salt
¼ tsp freshly ground black pepper
2 Tbsp vegetable oil (preferably peanut oil)

Dressing
2 to 3 Tbsp leftover egg stuffing (from above)
4 Tbsp extra-virgin olive oil
1 Tbsp Dijon-style mustard
1 Tbsp water
Dash of salt and freshly ground black pepper

For the hard-cooked eggs: Put the eggs in a small saucepan, and cover with boiling water. Bring to a very gentle boil, and let boil for 9 to 10 minutes. Drain off the water, and shake the eggs in the saucepan to crack the shells. (This will help in their removal later on.) Fill the saucepan with cold water and ice, and let the eggs cool for 15 minutes.

Shell the eggs under cold running water, and split them lengthwise. Remove the yolks carefully, put them in a bowl, and add the garlic, parsley, milk, salt, and pepper. Crush them with a fork to create a coarse paste. Spoon the mixture back into the hollows of the egg whites, reserving 2 to 3 tablespoons of the filling to use in the dressing.

Heat the vegetable oil in a nonstick skillet, and place the eggs, stuffed side down, in the skillet. Cook over medium heat for 2 to 3 minutes, until the eggs are beautifully browned on the stuffed side. Remove and arrange, stuffed side up, on a platter.

For the dressing: Mix all the dressing ingredients in a small bowl with a whisk or a spoon until well combined.

Coat the warm eggs with the dressing, and serve lukewarm.