Les Oeufs Jeannette (Eggs Jeannette)
When Jacques Pepin was a kid, eggs were a staple on his table. Meat or poultry showed up there once a week, at the most, and more often than not, their "meat" dinners consisted of a delicious ragout of potatoes or cabbage containing bits of salted pork or leftover roast. Eggs were always a welcome main dish, especially in a gratin with bechamel sauce and cheese. He loved them in omelets with herbs and potatoes that his mother would serve him hot or cold with a garlicky salad.
His favorite egg recipe, however, was his mother's creation of stuffed eggs, which he baptized 'Eggs Jeannette.' To this day, he has never seen a recipe similar to hers, and he still enjoys it often at his house.