Catholic Recipe: Eggs St. Charles

This recipe is a variation of Eggs Benedict and can be served as lunch or dinner for the feast of St. Charles Borromeo.

DIRECTIONS

In a shallow bowl, beat the 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 corn flour.

Heat the oil or butter in a large skillet, then fry the fish all over moderately high heat until crisp, about 4 to 5 minutes a side; blot on paper towels.

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