Makes 12.
Note: When Jacques Pépin was a child, eggs were a frequent meal. His favorite version was his mother's stuffed eggs, which he later named after her. He serves it with crusty bread as a first course or as a main course for lunch. From "The Apprentice: My Life in the Kitchen," by Jacques Pépin.
• 6 jumbo eggs
• 1 tsp. chopped garlic
• 2 tbsp. chopped fresh parsley
• 2 to 3 tbsp. whole milk
• 1/4 tsp. salt
• 1/4 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
Directions
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, 1/4 teaspoon salt and 1/4 teaspoon pepper. Crush mixture 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: In a small bowl, whisk together leftover egg stuffing, olive oil, mustard, 1 tablespoon water and dash of salt and pepper. Coat the warm eggs with the dressing, and serve lukewarm.
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