One Pan Trout Breakfast Food

BREAKFAST TROUT WITH BACON

Steps:

• Fry bacon in a large heavy skillet over medium heat until crisp and golden brown, about 15 minutes.
• Drain on paper towels and set aside, reserving bacon fat in pan.
• Rinse fish, then dredge in cornmeal and season both sides to taste with salt and pepper.
• Add vegetable oil to the bacon fat, then heat pan over medium high heat until oil is hot.
• Working in batches if necessary, fry fish in combined fat and oil on one side until skin is golden and crisp, about 5 minutes.
• Carefully turn fish over and cook other side for 5 minutes more.
• Serve garnished with bacon.

ONE-PAN TROUT BREAKFAST

Steps:

• In 12 in. frying pan cook bacon crisp. remove bacon and drain. set aside. Leave a couple T. fat in pan.
• Thinly slice potatoes, leaving skins on. Fry until brown on bottom and turn. Add thinly sliced onions. Stir and cook until potatoes are tender. Add crumbled bacon and mix in. Remove from pan.
• Place the rest of the bacon grease in pan. Flour the trout and shake off excess. cook 2 or 3 min. until browned. Turn with wide spatula and cook 3-4 min more. Season with garlic salt and pepper to taste. If you've tucked a lemon in your gear a squeeze of lemon juice sparks the flavor

HEARTY ONE PAN BREAKFAST

Steps:

• Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Add the onions, peppers, garlic, tomatoes, and potatoes. Season with salt and pepper and cook until vegetables are soft, about 5 minutes.
• Sprinkle vegetable mixture with cheese. Crack eggs into the pan a couple of inches apart. Cover pan and allow eggs to cook to desired firmness. Remove pan from heat and serve.

TROUT BREAKFAST SCRAMBLE, CALI STYLE

Steps:

• Remove cooked trout meat from the bone and skin. Pick through the meat to make sure you get out as many little bones as you can.
• Whisk the eggs with the seasoned salt.
• Heat oil in a large skillet.
• Add the peppers and onions. Cook for about 3 minutes or until semi-soft, stirring occasionally.
• Add the lemon pepper and garlic salt to the veggie mixture.
• Add the butter and ham/bacon. Cook until the meat is crispy and the veggies are pretty soft.
• Add the trout and incorporate it with the rest of the ingredients for about 1 minute, until well mixed.
• Add the eggs and begin "scrambling;" mix for about 2 minutes, stirring frequently. Cook to your desired level of dryness (some people like "wetter" eggs).
• Add cheese and mix well. Cook until cheese is thoroughly melted.