Eggs Pontchartrain Recipe
Recipe information
Make Eggs Pontchartrain in just 45m. Fresh pan fried mountain trout, poached eggs, sauce bearnaise. Served with grits or potatoes and a buttermilk biscuit.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Eggs Pontchartrain Ingredients
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. Cook the Trout
Season the mountain trout fillets with salt and black pepper. In a skillet, heat butter over medium heat and add the trout. Cook for about 3-4 minutes on each side until golden and cooked through. Remove from heat and keep warm.
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.
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.
Local Coupons
No local coupons found for this recipe's ingredients.