hard-cooked eggs, peeled and sliced in half lengthwise
2
tablespoons milk
1
clove garlic, minced
1
tablespoon minced fresh tarragon or 1 teaspoon dried tarragon leaves
1/8
teaspoon salt
1/8
teaspoon black pepper
2
teaspoons Dijon mustard
2
teaspoons tarragon vinegar
1
teaspoon honey
Dash salt
Dash black pepper
1
tablespoon olive oil
1
tablespoon butter
Fresh tarragon sprigs (optional)
1. Remove yolks from egg halves. Mash yolks in small bowl. Add milk, minced tarragon, garlic, salt and pepper; mix well. Reserve 2 tablespoons yolk mixture. Fill egg halves with remaining yolk mixture, patting firmly into each egg.
2. For dressing, add mustard, vinegar, honey, salt and pepper to reserved yolk mixture. Whisk in oil, pouring in thin stream; set aside.
3. Heat butter in large skillet over medium-low heat. Place egg halves, yolk-side down, in skillet. Cook 2 to 3 minutes or until yolk mixture is slightly golden. Do not overcook or egg whites.
4. Pour dressing onto serving plate. Place cooked egg halves on plate over dressing. Garnish with tarragon sprigs, if desired
Add a Special Touch
For a more elegant breakfast or brunch entrée, add bits of cooked fish, shellfish, spinach, or chopped mushrooms to the mashed yolk mixture before filling the egg halves.
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