Eggs St. Charles

Ingredients

• 8 poached eggs
• 8 trout fillets
• 1 large egg
• ¼ C milk
• ½ C all-purpose flour
• ½ C corn flour
• ¼ C vegetable oil or clarified butter
• 2 C Hollandaise sauce
• Salt, pepper, and cajun seasoning, to taste

Directions

1. Prep Egg Wash: Beat egg with milk in a shallow bowl.
2. Dredge Fish: Season trout with salt, pepper, and Creole seasoning. Dredge in flour, dip in egg wash, then coat with corn flour.
3. Fry Trout: Heat oil or butter in a large skillet. Fry trout over moderately high heat until crisp, about 4-5 minutes per side. Drain on a wire rack.
4. Assemble: Divide trout among four plates. Top each fillet with a poached egg.
5. Finish & Serve: Spoon Hollandaise sauce over the eggs and serve immediately.