Eggs St.Charles

Ingredients


For four people

1 large free range egg
150ml milk
8 trout fillets, about 75g each
50g plain flour
50g cornflour
2 tablespoons vegetable oil
sea salt and freshly ground black pepper
8 medium free range eggs, poached
450ml Hollandaise sauce


Recipe


In a shallow bowl, beat the large egg with the milk. Season the trout with salt and pepper, then dredge the fillets in flour. Dip the fish in the egg wash and coat with cornflour. Heat the oil in a large frying pan then fry the fish on a high heat until crisp - about 4-5 minutes each side. Remove and drain onto kitchen paper.

Divide the fried trout between four warmed serving plates and top each fillet with a poached egg. Spoon hollandaise sauce over the eggs and serve.





Trout is a light fish, and was favoured all over when salmon was expensive. It's full of essential oils which have so many health giving properties, such as balanced hormones, healthy skin, nails and hair, and a balanced mind.