Eggs Benedict On A Pork Croquette Recipes

NEELYS EGG BENEDICT ON A PORK CROQUETTE

Steps:

• 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.

SUNNY'S PULLED PORK EGGS BENEDICT

Steps:

• For the tomatoes. Preheat the oven to 400 degrees F. Line a baking sheet with nonstick aluminum foil.
• Place the tomato slices on the prepared baking sheet, drizzle with olive oil and sprinkle with salt, pepper and red chili flakes. Roast until the tops are slightly charred and shriveled, 15 to 20 minutes.
• For the sauce. In a small bowl, mix the sour cream, mayonnaise and adobo sauce.
• For the assembly: Place the muffins on separate plates cut-side up. Top with the tomato slices, pulled pork, poached eggs, a drizzle of sauce and a sprinkle of scallions.

EGGS BENEDICT CASSEROLE

Steps:

• Spray 9x13-inch baking dish with cooking spray.
• Whisk eggs, 2 cups milk, green onions, onion powder, and salt together in a large bowl until well mixed.
• Layer half the Canadian bacon in the prepared baking dish. Spread English muffins over meat and top with remaining Canadian bacon. Pour egg mixture over casserole. Cover baking dish with plastic wrap and refrigerate overnight.
• Preheat the oven to 375 degrees F (190 degrees C).
• Sprinkle casserole with paprika; cover with aluminum foil.
• Bake in preheated oven until eggs are nearly set, about 30 minutes; remove foil. Continue baking until eggs are completely set, about 15 more minutes.
• Whisk hollandaise sauce mix with 1 cup milk in a saucepan. Add margarine and bring to a boil, stirring frequently. Reduce heat to medium-low, simmer, and stir until thickened, about 1 minute. Drizzle sauce over casserole to serve.

PORK CROQUETTES

Steps:

• Cook and stir onions, jalapeno peppers and crushed red pepper in small skillet sprayed with cooking spray on medium-high heat 10 min. or until onions are crisp-tender.
• Combine meat, potatoes and cheese in large bowl. Add onion mixture; mix well. Cool completely. Shape into 15 (3-inch) sausage-shaped croquettes. Dip croquettes, 1 at a time, in egg then in cracker crumbs, turning to evenly coat both sides of each croquette.
• Heat oil in large saucepan to 375°F. Add croquettes in batches; cook 3 min. on each side or until golden brown on both sides. Drain on paper towels. Serve warm.

EGG CROQUETTES

Steps:

• Peel and chop hard-boiled eggs.
• Melt butter in a double boiler; add flour and stir until blended.
• Add milk and seasonings; cook until mixture is thickened.
• Remove from heat and add hard-cooked eggs.
• Set aside to cool.
• Preheat oil to 365°F.
• When cold, shape egg mixture into croquettes; roll in cracker crumbs, dip in egg and again in crumbs.
• Fry in fat until golden (approximately 5 minutes).

EGGS BENEDICT

Steps:

• To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
• Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
• Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
• While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
• Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.

EGGS BENEDICT ON A PORK CROQUETTE

Steps:

• In a heavy bottomed skillet, brown sausage over mediium heat. Add a little oil to the bottom of the pan if sausage sticks and break up with the back of a wooden spoon. With a slotted spoon, remove the sausage from the skillet to a bowl.
• Remove the inside of the potatoes and place in a bowl with the Parmesan. Mash with a potato masher until smooth. Add the one, lightly beaten egg, sour cream, 1/4 cup of panko bread crumbs, and season with salt and pepper. Add sausage to the bowl 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" thick.
• Add 1 cup of panko bread crumbs to a 13 x 9" casserole dish and add chopped parsley and stir to combine. Dredge croquettes through the panko mixture. 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 degree oven while you prepare the eggs.
• Add oil to a nonstick skillet over medium heat untiil hot. Add eggs and fry in batches until the whites are set and the yolks are slightly runny (or cooked to taste). Season with salt and pepper.
• Lay a small handful of baby spinach onthe serving dish and top with warm pork croquette. Top croquette with fried egg and ladle over the Hollandaise Sauce.
• Serve immediately.