"Drawing inspiration from two classic dishes from opposite sides of the world, these crisp, seared-egg-topped toasts seek to bring a new form to the Jacques Pépin classic, les oeufs Jeannette, by transforming it into something that looks a lot like shrimp toast (but without any actual shrimp). Shrimp toasts are thought to have originated in either Hong Kong or Southern China"
"Oeufs Jeannette involves searing hard-boiled eggs stuffed with a garlicky filling and then drizzling them with a mustard sauce, a novel technique that was likely invented by Jacques' mother, Jeannette. It was, of course, Jacques Pépin who named the dish and brought it to its current place of fame. Shrimp toast, on the other hand, is a dish full of Asian flavor, featuring a mixture of minced shrimp, eggs, aromatics, spices, and sauces spread on a piece of bread and fried crisp."
Two culinary traditions combine to create a crunchy, seared-egg-topped toast that echoes both oeufs Jeannette and shrimp toast. Oeufs Jeannette uses seared hard-boiled eggs filled with a garlicky mixture and finished with mustard sauce, while shrimp toast layers minced seafood, eggs, aromatics, and sauces onto bread before frying. The hybrid replaces shrimp with an egg salad seasoned with garlic, parsley, Dijon mustard, mayonnaise, olive oil, and white wine vinegar, spread onto triangles of butter-fried sandwich bread. The result is a savory, textured tartine that adapts French technique to an Asian-inspired presentation.
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