This recipe has been in the Herrera family for decades and brings an interesting contrast. It has an illustrious origin, having been named after a popular vaudeville character in the fin de siècle Paris. At the same time, it is a formidable nutritional indulgence with potatoes, cheese, eggs and an array of marvelous ingredients. Another version of this recipe, Oeufs Toupinel, is said to be among Jackie Kennedy’s favorite dishes––a woman of excellent taste and a loyal customer of our fashion house. Try this delicious experience at home to lift your mood.

The Classic Recipe:

1. First, prepare some Béchamel sauce by melting butter in a pan and adding three tablespoons of flour.

2. Stir over low heat until it gets bubbly, but not brown.

3. Pour two cups of hot milk slowly into the pan, stirring over a medium heat until the sauce is thickened. Your béchamel sauce is ready!

4. Now it’s time to start with the pommes, or potatoes. You need six of them. Clean them, wrap them in baking foil and take them to the oven, 180ºC (350º F), for one hour.

5. Cut through the skin 1/3 down from the top potatoes, remove the top, scoop out the pulp and reserve the shell.

6. Mash the pulp and combine it with one cup of hot milk, three tbsps of butter, salt, pepper and parmesan cheese. Cook over low heat until it thickens.

7. Refill the shells with this mix leaving some space on top for the eggs (previously cracked and carefully).

8. Put them in the oven for 5 minutes, until the eggs are cooked.

9. Pour the béchamel sauce on top with a bit of grated parmesan cheese.

10. Broil, serve and enjoy!

The secret:

A bit of nutmeg in the béchamel is more than welcome!