Eggs Jeanette

Name: Eggs Jeanette
Cuisine: American
Ingredients: eggs; cream; herbs; mustard; avocado oil; lemon; salt; olive oil

Serves 1

Serves 1

Directions

1Hard boil some eggs.
2Remove the yolks from the hard-boiled eggs.
3Grate the yolks into a bowl.
4Mix the yolks with cream, herbs, and a little bit of mustard.
5Mash the mixture back into the egg white shells.
6Sauté the filled egg halves in a non-stick pan with avocado oil until crispy on the flat side.
7Remove the eggs from the pan and set aside.
8To make the vinaigrette, take some of the yolk mixture and add lemon, salt, and olive oil.
9Whisk until you have a lovely vinaigrette.
10Spoon the vinaigrette onto a plate.
11Place the sautéed eggs on top of the vinaigrette.

knifechopping boardbowlwhiskgraternon-stick panspatulalemon squeezerplate

Serves 1

Serves 1

1Hard boil some eggs.
2Remove the yolks from the hard-boiled eggs.
3Grate the yolks into a bowl.
4Mix the yolks with cream, herbs, and a little bit of mustard.
5Mash the mixture back into the egg white shells.
6Sauté the filled egg halves in a non-stick pan with avocado oil until crispy on the flat side.
7Remove the eggs from the pan and set aside.
8To make the vinaigrette, take some of the yolk mixture and add lemon, salt, and olive oil.
9Whisk until you have a lovely vinaigrette.
10Spoon the vinaigrette onto a plate.
11Place the sautéed eggs on top of the vinaigrette.