Eggs

• 6 jumbo eggs (preferably organic)
• 1 teaspoon chopped garlic
• 2 tablespoons chopped parsley
• 2 to 3 tablespoons whole milk
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil (preferably peanut oil)

Dressing

• 2 to 3 tablespoons leftover egg stuffing (from above)
• 1 tablespoon Dijon-style mustard
• 1 tablespoon water
• Dash of salt and freshly ground black pepper
• 4 tablespoons virgin olive oil
• Crunchy French bread