Eggs Jeanette

Hard boil the eggs, peel them, and slice them in half lengthwise.

Carefully remove the yolks and place them in a mixing bowl.

To the yolks, add grated garlic, finely chopped parsley, heavy cream, Dijon mustard, and salt.

Whisk the yolk mixture until smooth and creamy. The consistency should be thick enough to hold its shape.

Spoon the yolk mixture back into the cavities of the egg whites, mounding it slightly.

Heat avocado oil in a non-stick skillet over medium heat.

Carefully place the stuffed eggs yolk-side down into the hot pan.

Sauté for 2-4 minutes, until the filling is golden brown and crispy.

Remove the eggs from the pan and place them on a paper towel-lined plate to drain any excess oil.

For the optional vinaigrette, add Dijon mustard and lemon juice to the bowl with any remaining yolk mixture. Whisk to combine.

While whisking continuously, slowly stream in the olive oil until the vinaigrette is emulsified. Season with salt to taste.

To serve, spread the vinaigrette on a plate and arrange the fried eggs on top.