Eggs St Charles Recipes

EGGS ST. CHARLES

Steps:

• To prepare the trout: Soak the fillets in the milk for about 5 minutes. Combine the flour, salt, and pepper. Roll the trout in the mixture to coat evenly. Saute in hot oil (about 375 F) until crisp and browned, about 5 minutes. Remove from the oil with a large spatula or wire skimmer and place on paper towels to drain. To prepare the Hollandaise Sauce: Put the egg yolks, lemon juice, salt, and cayenne in the top of a double boiler over simmering water. Beat the mixture with a whisk until the eggs begin to thicken. Remove from the hat and slowly whisk in the melted butter, whisking constantly until the sauce reaches a thick consistency. Adjust seasonings. Keep warm over tepid water or in an insulated container. To poach the eggs: Bring the water and vinegar to a boil in a large saute pan. Adjust the heat to keep the water at a simmer. Crack the eggs into the water. Cook until the whites are firm, about 2 minutes. Lift the poached eggs out of the water with a slotted spoon. Place the eggs on a triple thickness of paper towels until ready to use. To assemble and serve: Place a trout fillet on each warmed plate. Carefully slip two poached eggs side by side on the trout, then spoon Hollandaise evenly over the top.

BRENNAN'S EGGS ST. CHARLES

Steps:

• For the Hollandaise sauce: Place egg yolks, lemon juice and pepper in blender container and blend until lemon color.
• Turn blender to high and very slowly add butter, blend until thick, about 30 seconds.
• To serve, heat sauce slowly in top of double boiler over hot water.
• Combine flour, salt and pepper together.
• For the fish: soak the fillets in milk for five minutes.
• While the fish is soaking, heat the skillet to 375F and add a little oil.
• Remove fish from milk; roll in the flour mixture.
• Sautee the fish until golden brown and crispy, about five minutes.
• Remove from the pan and drain on paper towels.
• To serve, place a piece of cooked fish on each plate (it's very nice if they have been warmed in the oven) and top with two cooked eggs.
• Cover evenly with warm Hollandaise sauce and serve.