eggs jeannette

Les Oeufs Jeannette Recipe

By Jacques Pépin | February 20, 2014

Les Oeufs Jeannette

Les Oeufs Jeannette

My mother used to make this dish regularly when I was a child. It is usually served lukewarm or at room temperature as a first course for dinner, but it is equally good as a brunch, lunch, buffet, or picnic dish.

Many variations can be made on the same principle. Here the yolks are seasoned with garlic and parsley, but bits of leftovers such as shellfish, meat, fish, or vegetables like spinach or mushrooms can be mixed with the yolks for different flavors.

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