Eggs Pontchartrain Recipe
Fresh pan fried mountain trout, poached eggs, sauce bearnaise. Served with grits or potatoes and a buttermilk biscuit.
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Ingredients
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Eggs Pontchartrain Ingredients
Method
Preparation Directions
- 1
Prepare the Sauce Bearnaise
In a small saucepan, combine shallots, white wine vinegar, and 1 tablespoon of water. Simmer until reduced to about 1 tablespoon. Let cool slightly, then whisk in egg yolks and cook over low heat, stirring constantly until thickened. Remove from heat and slowly whisk in melted butter. Stir in tarragon, heavy cream, and season with salt and pepper.
- 2
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer. Add a splash of vinegar. Crack eggs into a small bowl and gently slide them into the water. Poach for about 3 minutes or until whites are set but yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- 4
- 5
Assemble the Dish
On each plate, place a serving of grits or potatoes. Top with a fillet of trout, a poached egg, and generously drizzle with sauce bearnaise. Serve with a buttermilk biscuit on the side.
