Tuesday, September 1, 2009

Pan Crisped Devilled Eggs on Baby Romaine

I love eggs.

Hardboiled eggs, fried eggs, omelets, scrambled eggs.

Ya’ll can keep all those half cooked runny egg things on top of pizza and pasta.

I had braces in the sixth grade.

I’m not going there again.

Now, devilled eggs?

I’d eat devilled eggs any time of the day.

They’ve been known to cure hangovers, hangnails and a broken heart.

Groom makes killer devilled eggs….green olives are the master touch. You know the kind of devilled eggs that when you’re eating them you don’t count the halves because you would probably take to your bed if you knew what a glutton you are.

This recipe adapted from The Splendid Table is a great twist on devilled eggs.

They’re elegant devilled eggs, sautéed in a bit of olive oil and pancetta drippings…and served on top of crispy baby romaine.

It’s a very grown up way to eat devilled eggs.

Which, if I haven’t mentioned lately, I love.

Pan Crisped Devilled Eggs with Pancetta on Baby Romaine
Adapted from
The Splendid Table’s How to Cook Supper by Lynne Rossetto Kasper and Sally Swift

8 large eggs, hard boiled and peeled
1 tsp Dijon mustard
2 medium garlic cloves, minced
2 tsp minced onion
2-½ tightly packed tablespoons fresh Italian parsley leaves, chopped
1-½-2 tbsp half and half
2 tsp Hellmann’s mayonnaise
1-½ tsp Champagne vinegar
A couple of good swirls extra virgin olive oil
2 good slices pancetta, diced
Coarse salt and freshly ground black pepper

Leftover egg stuffing
A couple of good swirls extra virgin olive oil
1 generous tsp Dijon mustard
2-½ tbsp half and half
2-½ tsp Champagne vinegar
Salt and freshly ground black pepper to taste

4 generous handfuls baby romaine

Cut the eggs in half lengthwise and remove the yolks. Put in medium bowl and set the whites aside.
Add the mustard, garlic, onion, Italian parsley, milk, mayonnaise and vinegar to yolks. Mash into thick paste and season with salt and pepper to taste.
Pack mixture back into the egg whites so filling is even with surface of the egg not mounded. You are going to have extra…this becomes the dressing.

In a large nonstick skillet, heat a couple of good swirls of extra virgin olive oil over medium heat. Add the diced pancetta and cook until crisp. Remove from skillet and drain on paper towels.

Add the eggs face down and cook until golden brown, takes about 5 minutes or so. Sprinkle the back sides of the eggs with coarse salt and freshly ground black pepper as they cook.

While the eggs are sautéing, combine in a large bowl the leftover egg stuffing with all the dressing ingredients. Add the salad greens to the bowl and toss.

Serve the greens and place the eggs on top and sprinkle with the crispy pancetta.

Serves 4 ecstatic devilled egg lovers.

Click here for a printable recipe!

One Year Ago on Feeding Groom


Cindy said...

I do not eat eggs, but I'm told that I made great eggs, which is good since my husband and daughter love them. Sort of funny since I usually cook by taste and I never taste the eggs I make. This would be a great one to add to my repretoire. And I could always pick off the egg.

Sophie said...

what a delightful plate of fine food!