Eggs Jeannette ~ Jacques Pepin's Mom's Recipe

"Les Oeufs Jeannette"Jacques Pepin shared this recipe devised by his mother many, manyyears ago and it remains a favorite at my house as well.
It's very tasty, budget friendly and easy to put together.
If you've been reading my blog for a while, you probably knowwe raise chickens for their eggs. You can read more aboutour family of feathered friends here (scroll down once youclick the link.)
Our current flock includes Ameraucanas, Buff Orpingtons,Gold Lace, Rhode Island Reds, and Silver Lace.
All of them except the Ameraucanas lay various shades ofbrown and pinkish eggs. The Ameraucanas lay variousshades of blue, as you can see below.


However, of these particular hens, one or two of them lay eggs which are more greenish than blue, so I suspect we have a few "Easter Eggers" (a breedwhich is not recognized by the US Poultry breeders association)but they are reliable layers and produce some of my favorite eggs.
Until the young Ameraucana  or Easter Egger hens begin layingyou never know what color eggs they will produce. Contrary to somebeliefs, a hen will lay only one color egg her entire laying life.(In other words, she will not lay a blue egg one day, and a green eggthe next.) Also, hens do not need a rooster to lay eggs. Egg laying is simplypart of her reproductive cycle. However she does need a roosterif you want fertilized eggs, or chicks! ;)

Anyway, back to the recipe!

This clever method simply consists of hard cooked eggs, halved. Yolks removed and mashed with a fork (or put through a sieve ~ mypreferred way), seasoned with minced parsley and garlic, salt & pepper,then smoothed out with a little milk.The yolk mixture is then returned to the egg white, thenthe eggs are warmed, cut side down, in a little oil (I like grape seed oil here) until they are golden brown.
A little of the egg yolk mixture from above is reserved andblended into a tasty Dijon mustard vinaigrette then drizzledover the warm eggs.  I placed them on some baby arugula andaccompanied them with a few Kalamata olives.(The eggs are just as delicious served at room temperature.)
These can be served as a light lunch or dinner, oras an appetizer or first course.
If you would like a copy of the recipe, and a little backgroundinfo about it, you can find it here.
And here is a link to a very short video clip showingJacques and his daughter Claudine making the recipe atthe 2011 Food & Wine Classic in Aspen.
If you try these, I hope you'll enjoy them as much as I do.With grateful thanks to Mme. Jeannette Pepin andJacques for sharing this wonderful little recipe.
Have a wonderful day everyone.Blessings!
~Mari  xo 

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