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.

*RAW EGG WARNING

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.