Brennan's Eggs St. Charles

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READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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