Neelys Egg Benedict on a Pork Croquette
- Level: Easy
- Yield: 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 1063
- Total Fat
- 86
- Saturated Fat
- 38
- Carbohydrates
- 42
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 33
- Cholesterol
- 523
- Sodium
- 984
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
Ingredients
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
1 (5-ounce) bag baby spinach
Directions
- 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.