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Chef Keith's Eggs Janet

Chef Keith shares his recipe for Eggs Janet.
Chef Keith shares his recipe for Eggs Janet.

Eggs:
4 each hard-boiled eggs
3 each cloves garlic, finely chopped
TT fresh chives
TT salt
TT black pepper, freshly ground
As needed Milk
As needed Unsalted butter

1) Slick the hard-boiled eggs in half lengthwise and remove the yolks using a small spoon. Place three of the yolks in a bowl and reserve the fourth yolk for the mustard sauce.
2) Mash the yolks with the garlic and chives until a smooth paste forms. Season. Pour in milk, a little at a time, until the mixture is creamy. Spoon the filling into the egg whites.
3) Heat some butter in a sauté pan set over medium heat. Add eggs, filling side down, and gently sauté until the surface is golden brown, about two minutes. Remove from pan and serve over mustard sauce.

Mustard Sauce:
2 Tbsp. Dijon mustard
1/4 c. Canola oil (or more, as needed)
TT fresh herbs
TT salt
TT black pepper, freshly ground

Whisk reserved egg yolk with mustard until incorporated. Stream in canola oil and whisk until an emulsion forms. Stir in herbs, season.
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