Recipe for Eggs Jeannette 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
6 lrg Egg, hard boiled
2 tbl Milk
2 x Garlic clove, minced
2 tbl Fresh parsley, minced
1/4 tsp Salt
1/4 tsp Black pepper
3 tsp Vegetable oil
3 tsp Butter
----------------- SAUCE ----------------
2 tbl Egg filling
2 tsp Dijon mustard
2 tsp Red wine vinegar
3 tsp Water
1/4 tsp Salt
1/4 tsp Black pepper
Instructions:
Instructions: Cut eggs in half the short way. Remove yolks and mash. Mix with milk, garlic, parsley, salt and pepper. Stuff whites, reserving two tablespoons of filling. Heat oil and butter. When its foaming, place the eggs in the pan stuffed side down and fry on medium heat about two minutes. Put leftover filling, mustard, vinegar, water, salt and pepper in food processor. Slowly add 1/4 cup oil and process until oil is absorbed. Pour sauce in a gratin dish and arrange eggs on it yolk side up. Serve with French bread. (If you dont have a food processor, the sauce can be made with a wire whisk).

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