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PASabreFan

Eggs Jeanneret

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I found Jacques Pépin's recipe for Eggs Jeannette. Basically a glorified, seared deviled egg in some sort of french mustard-y sauce.

I wonder what the recipe for Eggs Jeanneret would be.

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I imagine it'd be a variation on a Benedict:

Eggs sunny side top-shelf, served atop a cookie (biscuit) hidden by mama's fried chicken with some celery slaw. Buffalo sauce drizzled over top of it all (to help clean your clock nose).
(Or, you know, bleu cheese dressing on the side if you want to mind your heartburn or if you're into that sort of thing.)

Edited by DarthEbriate
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23 minutes ago, DarthEbriate said:

I imagine it'd be a variation on a Benedict:

Eggs sunny side top-shelf, served atop a cookie (biscuit) hidden by mama's fried chicken with some celery slaw. Buffalo sauce drizzled over top of it all (to help clean your clock nose).
(Or, you know, bleu cheese dressing on the side if you want to mind your heartburn or if you're into that sort of thing.)

Served with a beer.

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I have to believe there'd be a wild scramble involved, lots of whacking and jabbing and rattling at the eggs. Then the whole thing would be doused in alcohol and set ablaze with a blowtorch lit by a firecracker.

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15 minutes ago, PASabreFan said:

I have to believe there'd be a wild scramble involved, lots of whacking and jabbing and rattling at the eggs. Then the whole thing would be doused in alcohol and set ablaze with a blowtorch lit by a firecracker.

Into your pan, get all eggs in there. They all whack away with the whisk. One egg slips free... not out! The pan's got it and hangs on.

Edited by DarthEbriate
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