Oeuf en meurette with Pinot Noir mustard

Ingredients about 350ml fruity red wine 225ml chicken or veal stock 2 tablespoons Edmond Fallot Napa Valley Pinot Noir Mustard. 1 small onion, thinly sliced 1 small carrot, thinly sliced 1 stick of celery, thinly sliced 1 small garlic clove, crushed 1 “bouquet garni” 25g butter 85g unsmoked lardons 85g button mushrooms, quartered 8-10 small … More Oeuf en meurette with Pinot Noir mustard

Spicy Deviled Eggs with Pommery Fireman’s Mustard

Ingredients 12 eggs 1/2 tbsp hot pepper sauce, or to taste 1 pinch salt and black pepper 1/4 tbsp ground paprika, for dusting (divided) 1 1/2 tbsp Fireman’s mustard 1 1/2 tbsp mayonnaise 1/2 tbsp Worcestershire sauce Directions Place eggs in a saucepan with a lid, pour in water to cover, bring to a boil, and remove … More Spicy Deviled Eggs with Pommery Fireman’s Mustard

Roasted Tomatoes and Eggs al Tartufo with La Favorita Pesto

    Ingredients 6 large tomatoes 2 tablespoons extra-virgin olive oil Coarse salt and freshly ground black pepper 6 large eggs La Favorita Pesto Genovese with Truffles Directions 1. Preheat oven to 400 degrees. 2. Slice top third off tomatoes and scoop out core and seeds. 3. Toss with olive oil, salt, and pepper; roast … More Roasted Tomatoes and Eggs al Tartufo with La Favorita Pesto