A JACQUES PEPIN RECIPE WITH HOW TO PROPERLY COOK HARD BOILED EGGS.
This delicious first course was a favorite at Pepins mother’s restaurant in Lyon......nothing could be easier to prepare, but the eggs have to be cooked properly.
Lower 4 large eggs into boiling water to cover, bring the water back to a very low boil, and boil gently for 9 minutes. Pour out the hot water and shake the pan to crack the eggshells. Fill the pan with cold water and ice and let the eggs cool thoroughly. Shell the eggs and halve them lengthwise.
Place 2 halved eggs on each of two plates or on a platter. In a small bowl, whisk together until smooth 3 tablespoons mayonnaise, 1 tablespoon water, 1 tablespoon ketchup, and a good dash of Tabasco hot pepper sauce. Coat the eggs with the sauce. Place 1 anchovy fillet on top of each halved egg. Sprinkle on a few capers. Divide about 1 tablespoon chopped red onion among the four plates. Serve.
Ideal for slightly stale bread, these are excellent with soup to meat to cheese.
Cheesy Breadsticks
Preheat the oven to 400 degrees. Spread about 2 tablespoons good olive oil evenly on a cookie sheet. Cut 1/2-inch slices from a 6-ounce piece of country-style bread. Cut each slice lengthwise into breadsticks about 1 inch wide. You should have about 2 dozen.
Arrange the sticks in one layer on the oiled pan and press on them lightly. Turn the sticks over on the pan and press on them lightly again so they are oiled on both sides. In a small bowl, mix together 2 tablespoons grated Parmesan cheese and 1/2 teaspoon each paprika and ground cumin. Sprinkle over the breadsticks.
Bake for 12 to 14 minutes, or until they are nicely browned and crisp.