Eggs St. Charles
| Yield: | 4 Servings |
| Categories: | Eggs |
| 1 | lg | Egg |
| 1/4 | c | Milk |
| 8 | Trout fillets; about 3 ounces each (tilapia; drum or redfish can be substituted) | |
| 1/2 | c | All-purpose flour |
| 1/2 | c | Corn flour |
| 1/4 | c | Vegetable oil or clarified butter |
| Salt and black pepper | ||
| 8 | Poached eggs | |
| 2 | c | Hollandaise sauce |
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