Sautéed Trout, Soft Scrambled Eggs, Chanterelle Mushrooms from Big Bad Breakfast by John Currence -

Ingredients

• 2 (4- to 5-ounce) skin-on trout fillets, scaled
• Salt and black pepper
• 2 tablespoons bacon fat
• 2 tablespoons clarified butter or your preferred cooking fat
• 2 tablespoons minced shallot
• 1 teaspoon minced garlic
• 1 ½ cups chanterelle mushrooms, cut into large bite-size slices
• 2 teaspoons fresh thyme leaves
• 1 tablespoon white wine
• 2 teaspoons freshly squeezed lemon juice
• 1 tablespoon chopped fresh parsley
• 5 eggs
• 5 tablespoons whole milk
• Salt and pepper