Brennan's Eggs St. Charles

Total Time: 30 mins Preparation Time: 25 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 4 egg yolks
• 3 tablespoons lemon juice
• 1/4 teaspoon cayenne pepper
• 1 cup butter, melted
• 4 trout fillets (or any other -fleshed fish)
• 1 1/4 cups milk
• 1 1/2 cups flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• vegetable oil, for sauteeing
• 16 eggs, poached

Recipe

• 1 for the hollandaise sauce: place egg yolks, lemon juice and pepper in blender container and blend until lemon color.
• 2 turn blender to high and very slowly add butter, blend until thick, about 30 seconds.
• 3 to serve, heat sauce slowly in top of double boiler over hot water.
• 4 combine flour, salt and pepper together.
• 5 for the fish: soak the fillets in milk for five minutes.
• 6 while the fish is soaking, heat the skillet to 375f and add a little oil.
• 7 remove fish from milk; roll in the flour mixture.
• 8 sautee the fish until golden brown and crispy, about five minutes.
• 9 remove from the pan and drain on paper towels.
• 10 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.
• 11 cover evenly with warm hollandaise sauce and serve.