Pan-Fried Trout with Eggs

This YUMOLA breakfast recipe is for YOU, Kathy Vedder!!
(serves 2)

2 skin-on fresh* trout filets
Panko* bread crumbs or flour*
1 T. EVOO
1 T. unsalted Kerrygold* butter
2 garlic cloves, minced
3 T. chopped fresh flat-leaf* parsley
1 T. fresh* lemon juice
Kosher* salt and freshly* ground pepper
4 eggs
Kerrygold* butter


Heat a heavy non-stick or cast iron* skillet over med.-high heat. Melt butter with olive oil until frothy. If you choose to, you can dredge filets through Panko or flour*. Cook trout filets, skin side down, for 2 mins., then carefully flip with a thin wide spatula. Cook for another min. or until almost cooked through, then add garlic, parsley, and lemon juice and continue to cook for another min. or so until the fish is golden brown and the flesh flakes off easily with a fork. Meanwhile, melt butter in another skillet over med.-low heat, and cook eggs to your preference.Transfer fish to serving plates and serve with eggs.

"People who make you feel better about yourself when you're sad are SO important."

Happy Friday, Friends!!

Love,

Machete Milletti