Best 3 Les Oeufs Jeannette Recipes
Les oeufs jeannette are a classic French dish that can be enjoyed for breakfast, lunch, or dinner. This dish is made with eggs, ham, cheese, and a béchamel sauce, and it can be baked in the oven or cooked over the stovetop. It is a simple dish to make and can be tailored to your own taste preferences. There are many different ways to prepare this dish, but they all have one thing in common: they are all delicious! In this article, we will take a look at some of the best recipes for les oeufs jeannette, so that you can find the perfect one for your next meal.
Here are our top 3 tried and tested recipes!
JACQUES PEPIN'S OEUFS JEANNETTE (EGGS JEANNETTE)
Chef Jacques Pepin puts a warm twist on a classic dish, inspired by his mother.
Provided by The Rachael Ray Staff
Number Of Ingredients 12
Steps:
- For the hard-cooked eggs: Put the eggs in a small saucepan and cover with 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 the removal of the shells 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 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 2-3 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 of 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
LES OEUFS JEANNETTE
When we were kids, eggs were a staple on our table. Meat or poultry showed up there once a week at the most, and more often than not, our "meat" dinners consisted of a delicious ragout of potatoes or cabbage containing bits of salt pork or leftover roast. Eggs were always a welcome main dish, especially in a gratin with bechamel sauce and cheese, and we loved them in omelets with herbs and potatoes that Maman would serve hot or cold with a garlicky salad. Our favorite egg recipe, however, was my mother's creation of stuffed eggs, which I baptized "eggs Jeanette." To this day, I have never seen a recipe similar to hers, and we still enjoy it often at our house. Serve this with crusty bread as a first course or as a main course for lunch.
Provided by Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- To make the 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 a 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 with a fork to create a coarse paste. Spoon the mixture back into the hollows of the egg whites, reserving 2 to 3 teaspoons 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.
- To make the Dressing: Mix all of 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.
LES OEUFS JEANNETTE
When we were kids, eggs were a staple on our table. Meat or poultry showed up there once a week at the most, and more often than not, our "meat" dinners consisted of a delicious ragout of potatoes or cabbage containing bits of salt pork or leftover roast. Eggs were always a welcome main dish, especially in a gratin with bechamel sauce and cheese, and we loved them in omelets with herbs and potatoes that Maman would serve hot or cold with a garlicky salad. Our favorite egg recipe, however, was my mother's creation of stuffed eggs, which I baptized "eggs Jeanette". To this day, I have never seen a recipe similar to hers, and we still enjoy it often at our house. Serve with crusty bread as a first course or as a main course for lunch.
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- To make the 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 a 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 with a fork to create a coarse paste. Spoon the mixture back into the hollows of the egg whites, reserving 2 to 3 teaspoons 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. To make the Dressing: Mix all of 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.
Tips:
- Use fresh, high-quality ingredients. This will make all the difference in the taste of your Eggs Jeannette.
- Don't overcook the eggs. They should be cooked through but still slightly runny in the center.
- Use a good-quality bread for the toast. A sturdy bread will hold up better to the sauce and eggs.
- Be generous with the sauce. The sauce is what makes Eggs Jeannette so delicious, so don't be afraid to use a lot of it.
- Serve Eggs Jeannette immediately. This dish is best enjoyed hot and fresh.
Conclusion:
Eggs Jeannette is a classic French dish that is sure to impress your friends and family. It is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. With its simple ingredients and easy preparation, Eggs Jeannette is a dish that anyone can make. So next time you're looking for a new breakfast or brunch recipe, give Eggs Jeannette a try. You won't be disappointed.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
