Eggs Jeanette

Recipe by Dragonfly AZ
READY IN: 17mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut eggs in half lengthwise, and scoop out yolks.
  • Mash together the egg yolks, milk, garlic, parsley. Add salt and pepper to taste. Mixture should be moist, but hold together.
  • Stuff egg whites with yolk mixture, reserving about 2 Tbs. Do not mound yolk mixture too high in the whites. Set aside.
  • Make dressing.
  • Stir together the reserved egg yolk mixture, mustard, water and salt and pepper in a bowl.
  • Whisk in olive oil until it is a nice salad dressing consistency.
  • Heat olive oil and butter in non-stick frying pan. When they foam up, add eggs, stuffed side down. Fry for about 2 minutes until the yolk mixture is nice and brown. The whites will not brown--just get rubbery if you overcook them.
  • When done, remove to a serving plate and drizzle the dressing over. Serve warm.
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