Neelys Egg Benedict on a Pork Croquette

Total Time:
40 min
15 min
25 min

5 servings

  • Pork Croquette:
  • 1 pound pork sausage (recommended: Country sausage)
  • Oil, if needed
  • 3 baked potatoes
  • 1/4 cup freshly grated Parmesan
  • 1 egg, lightly beaten
  • 1/4 cup sour cream
  • 1 1/4 cups panko bread crumbs
  • Salt and freshly ground black pepper
  • 1 tablespoon freshly chopped parsley leaves
  • Vegetable oil, for pan-frying
  • Hollandaise Sauce:
  • *3 egg yolks
  • 2 tablespoons heavy cream
  • 1 1/2 teaspoons Dijon mustard
  • 2 sticks butter, melted
  • 1/2 lemon, juiced
  • 1/4 teaspoon cayenne pepper
  • Pinch salt and freshly ground black pepper
  • Dash hot sauce
  • 2 tablespoons chopped chives
  • Eggs:
  • 6 large eggs
  • Salt and freshly ground black pepper
Watch how to make this recipe.
  • 1 (5-ounce) bag baby spinach

  • In a heavy bottom skillet, brown sausage over medium heat. Add a little oil to the bottom of the pan if it sticks, add a little oil and break it up with the back of a wooden spoon. Cook until all the pink is gone. With a slotted spoon, remove the sausage from the skillet into a bowl.

  • Remove the inside of the potatoes and place a bowl with the Parmesan. Mash with a potato masher until they are smooth. Add the egg, sour cream, 1/4 cup panko bread crumbs, and season with salt and pepper. Add sausage to the bowl with the potatoes and mix well.

  • With your hands, divide the pork mixture into 1/4 cup portions and flatten so that each croquette is about 1/2-inch thick.

  • Add 1 cup panko bread crumbs to a 13 by 9-inch casserole dish and add chopped parsley and stir to combine. Dredge croquettes through the panko mixture and repeat.

  • Heat a heavy bottomed skillet over medium-high heat. Add enough oil to cover the bottom of the pan. Add the croquettes and saute until golden brown and crisp, about 6 minutes per side.

  • Hold in a 200 degrees F oven while you prepare the eggs and hollandaise.

  • For the Hollandaise Sauce:

  • Add yolks, mustard and heavy cream to a blender. Blend until the egg yolks look light yellow and foamy about 1 minute. Keeping the blender on, slowly stream in the melted butter, making sure it emulsifies fully. Keep blending and add a pinch of salt and pepper, lemon juice, cayenne and hot sauce. Blend again until fully incorporated, then add chives at very end. Keep warm.

  • For the eggs:

  • Add oil to a non stick skillet over medium heat until hot. Add eggs and fry in batches until the whites are set and the yolks slightly runny. Season with salt and pepper.

  • Lay a small handful of baby spinach on the serving dish and top with pork croquette. Top the croquette with the fried egg and ladle over the hollandaise sauce.

  • Serve immediately.


  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs

  • Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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