by Jennifer Ann
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my 18 recipes »
Jennifer Ann's Notes:
Expand2 large eggs, preferably organic Ask a question about this ingredient
2 teaspoons water Ask a question about this ingredient
1/4 teaspoon dried mustard Ask a question about this ingredient
1 teaspoon chopped fresh herbs (dill, chevril, parsely, thyme . . .) Ask a question about this ingredient
freshly ground pepper and salt, to taste Ask a question about this ingredient
1 tablespoon unsalted butter Ask a question about this ingredient
1-2 ounce chevre, broken into chunky bite-sized pieces Ask a question about this ingredient
whisk eggs and water together in a small bowl until very well incorporated; stir in fresh herbs, mustard, salt, and pepper
Ask a question about this stepmelt butter in a non-stick pan over medium high heat; add eggs, then gently and slowly move them around with a heat-resistant rubber spatula, creating large fluffy curds
Ask a question about this stepwhen the eggs are about 3/4 cooked, gently fold in the chevre; remove from heat, and cover for a few minutes to complete the cooking.
Ask a question about this step2 teaspoons freshly squeezed lemon juice, about 1/2 a medium-sized lemon Ask a question about this ingredient
1 teaspoon Dijon mustard Ask a question about this ingredient
1 1/2 tablespoon olive oil Ask a question about this ingredient
1/2 teaspoon finely minced shallot Ask a question about this ingredient
freshly ground pepper and salt, to taste Ask a question about this ingredient
2 handfuls mixed soft lettuces, such as bibb, butter, or red leaf . . . Ask a question about this ingredient
whisk together lemon juice and dijon; add a slow stream of olive oil until well incorporated; stir in shallots; add salt and pepper to taste
Ask a question about this steptoss the mixed lettuces with just enough vinaigrette to lightly coat the leaves; serve beside the fluffly herbed eggs.
Ask a question about this stepThanks! I think that the dried mustard adds just a very little bit of spark to the fluffy, mellow eggs. (and of course you are welcome to join us ~ we will make dinner for one - thrice!)
I wish you were here! I would cook dinner for one - twice.
Peter works for food52 and thinks up ways to make the website better.
dried mustard? so unique! it must taste gorgeous. also, chevre? i am SO in. this is a really lovely recipe, JA. ps may i come w/ LLoqet for dinner, too? ;-)