Hard-Cooked Eggs in Mustard Sauce
from Jacque Pépin, The Complete Pépin

4 large eggs
8 lettuce leaves, rinsed and dried
1 tablespoon chopped fresh chives, for garnish
Crusty French bread

Mustard Sauce:
1 large clove garlic, peeled, crushed, and chopped (1 teaspoon)
1 tablespoon Dijon-style mustard
1/8 teaspoon freshly ground black pepper
1/8 teaspoon salt
2 teaspoons wine vinegar
3 tablespoons canola or safflower oil

Bring 2 cups of water to a boil in a saucepan. Using a thumbtack or pushpin, make a small hole in the rounded end of each egg. Lower the eggs gently into the boiling water. Bring the water back to a very gentle boil, and cook the eggs for 8 to 9 minutes. Drain off the water, and shake the pan to crack the shells of the eggs. Then add ice to the pan, and let the eggs cool completely.

Meanwhile, make the mustard sauce: Combine all the sauce ingredients except the oil in a bowl. Add the oil slowly, mixing it in with a whisk or a spoon as it is added. Set aside at room temperature until ready to use. Do not worry if the sauce separates.

Shell the eggs, and cut them in half lengthwise. The centers of the yolks should be slightly soft. Divide the lettuce leaves among four plates, and place 2 egg halves cut side up on top of the lettuce on each plate. Coat the eggs with the mustard sauce, sprinkle with chives, and serve immediately with crusty French bread.

4 servings