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. In a shallow bowl, beat the egg with the milk.
2. Season the trout with salt, pepper and creole seasoning, then dredge the fillets in flour.
3. Dip the fish in the egg wash and coat with corn flour.
4. Heat the oil or butter in a large skillet
5. Fry the fish all over moderately high heat until crisp, about 4 to 5 minutes a side, and drain on a wire rack
6. Divide the fried trout between four serving plates and top each fillet with a poached egg.
7. Spoon Hollandaise over the eggs and serve. Serves 4.