In honor of Mother's Day, Jacques shows Claudine how to turn the mother of all foods, the egg, into eight imaginative brunch entrées. First, there's a Gratin of Eggs made with hard-cooked eggs and sautéed mushrooms with a creamy onion Soubise Sauce on top. Then, it's on to Poached Eggs Clamart, served on a buttered crouton with fresh peas and hollandaise, and Mollet Eggs with Stewed Asparagus. Next, Jacques finishes easy Molded Eggs two ways—with truffles and carrots, and with herbs and radishes. Two omelets give Jacques a chance to show Claudine how to crack one of the great French cooking techniques: a classic Fines-Herbes Omelet and an "open-faced" Farmer-Style Flat Omelet. Finally, Deep Fried Eggs with Peppers and Eggplant round out this brunch with a splash of provençale color.
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