From the By Hook & By Cook article from July 2017.

Blue-Corn-Crusted Trout and Eggs with Chipotle Hollandaise
By Lane Warner at La Fonda on the Plaza in Santa Fe (100 E. San Francisco St.;; 505-982-5511)

Warner says this is the perfect camp dish. It uses breakfast ingredients you were probably packing anyway. (You always bring a cast-iron skillet, don’t you?) Try it. Your buddies will name you camp chef for life.
Serves 6

For the trout

  • 12 boneless rainbow trout fillets, 3–4 ounces each
  • 1 cup flour 3 eggs, mixed for an egg wash
  • 2 cups blue cornmeal
  • Kosher salt and white pepper to taste
  • 6 ounces bacon grease or your choice of oil
  • 12 eggs, cooked to order
  1. Flour the fillets, shake off excess, dip into egg wash, remove, and dredge in the cornmeal.
  2. Add bacon grease or oil to a hot pan. Once it’s heated, add the trout and fry a few minutes on each side, making sure to season with salt and pepper; remove to a paper towel to drain excess oil.
  3. Place 2 trout fillets onto plate, top with eggs and then the hollandaise.

For the Chipotle Hollandaise Sauce
Makes 2 cups

  • 1 ounce white wine
  • 6 egg yolks
  • 12 ounces clarified butter, heated to 95°
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon pureed chipotles
  • Salt to taste
  • Worcestershire sauce to taste
  • Cayenne pepper to taste
  1. In a stainless steel bowl, use a balloon whisk to whip the eggs and wine over simmering water until the yolks ribbon and triple in volume.
  2. Gradually add the warm clarified butter, whipping constantly.
  3. Add the lemon juice, chipotle puree, and seasonings to your taste. You can thin it out a bit with some super-hot water if the mixture is too thick.
  4. Cover and set aside, making sure it stays warm so the sauce doesn’t break.