Jacques Pépin's "Les Oeufs Jeannette" (Eggs Jeannette) | Chris Sarandon

Ingredients

• 6 jumbo eggs (preferably organic)
• 1 teaspoon chopped garlic
• 2 tablespoons chopped fresh parsley
• 2 to 3 tablespoons whole milk
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil (preferably peanut oil)
• 2-3 tablespoons leftover egg stuffing (from above)
• 4 tablespoons extra-virgin olive oil
• 1 tablespoon Dijon-style mustard
• 2-3 tablespoons water
• Dash of salt and freshly ground pepper