I DON’T RECALL WHETHER EGGS ST. CHARLES (NAMED after the gracious Avenue St. Charles in New Orleans’
Garden District) were originally introduced to the Crescent City by the Brennan family at Brennan’s Restaurant or as a new brunch dish when they took over Commander’s Palace in the 1970s, but there can be no doubt that it is one of the most original and sublime creations in all of Southern cookery. The timing of the eggs and hollandaise can be tricky, but once you’ve mastered those techniques, the dish really couldn’t be simpler to prepare. This is definitely a preparation to be served to no more than six people at a sit-down brunch or lunch, and requires little else than a tart green salad and either rolls or biscuits.
Makes 6 servings
INGREDIENTS
- 1 cup all-purpose flour
- Pinch of dried, crumbled thyme
- Pinch of dried, crumbled oregano
- Pinch of paprika
- Salt and cayenne pepper to taste
- 6 red snapper or striped bass fillets (6 ounces each)
- 8 tablespoons (1 stick) butter
- 12 poached eggs
- 1 cup Hollandaise Sauce
- 1⁄2 cup finely chopped fresh parsley leaves
INSTRUCTIONS
- On a large plate, combine the flour, thyme, oregano, paprika, salt, and cayenne pepper. Mix well.
- Lightly dredge the fish fillets in the seasoned flour on both sides and set them aside.
- In a large, heavy skillet, melt half of the butter over moderate heat.
- Add half of the fish fillets to the skillet and sauté for 3 minutes on each side or until lightly browned.
- Transfer the cooked fish fillets to warm serving plates.
- Repeat the sautéing process with the remaining butter and fish fillets.
- Position 2 poached eggs on top of each fish fillet.
- Spoon Hollandaise sauce over each portion.
- Sprinkle finely chopped parsley over the tops.
- Serve immediately.
