Eggs St. CharlesNovember 16, 2015 • By Great Chefs
Eggs St. Charles
By Great Chefs November 16, 2015
This is one the signature dishes at Brennan’s, where locals and visitors alike congregate for one of the world’s great breakfasts. If you can’t imagine fish for breakfast, try this version!
- Trout fillets - 4 (alt. any white-fleshed fish)
- Milk - 1-3/4 cups
- Flour - 1-1/2 cups
- Salt - 1 teaspoon
- Freshly ground black pepper - 1/4 teaspoon
- Vegetable oil
- Hollandaise Sauce
- Egg Yolks - 8 large
- Lemon Juice - 3 tablespoons
- Salt - 1 teaspoon
- Cayenne Pepper - 1/4 teaspoon, or to taste
- Unsalted Butter - 1-1/2 pounds, clarified
- Freshly ground pepper to taste
- Poached Eggs
- Water - 3 quarts
- White Vinegar - 2 cups
- Eggs - 16 large
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.