Neelys Egg Benedict on a Pork Croquette (Patrick and Gina Neely) Recipe

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Neelys Egg Benedict on a Pork Croquette (Patrick and Gina Neely)
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Ingredients
21
Count
Nutrition
951
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. 1 (5-ounce) bag baby spinach
  2. 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.
  3. 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.
  4. With your hands, divide the pork mixture into 1/4 cup portions and flatten so that each croquette is about 1/2-inch thick.
  5. 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.
  6. 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.
  7. Hold in a 200 degrees F oven while you prepare the eggs and hollandaise.
  8. For the Hollandaise Sauce:
  9. 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.
  10. For the eggs:
  11. 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.
  12. 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.
  13. Serve immediately.
  14. *RAW EGG WARNING
  15. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs
  16. 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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 950.78 Kcal (3981 kJ)
Calories from fat 685.36 Kcal
% Daily Value*
Total Fat 76.15g 117%
Cholesterol 533.27mg 178%
Sodium 888.18mg 37%
Potassium 820.13mg 17%
Total Carbs 37.17g 12%
Sugars 10.28g 41%
Dietary Fiber 2.91g 12%
Protein 32.71g 65%
Vitamin C 15.5mg 26%
Vitamin A 1.5mg 50%
Iron 4.1mg 23%
Calcium 239.5mg 24%
Amount Per 100 g
Calories 248.47 Kcal (1040 kJ)
Calories from fat 179.11 Kcal
% Daily Value*
Total Fat 19.9g 117%
Cholesterol 139.36mg 178%
Sodium 232.11mg 37%
Potassium 214.33mg 17%
Total Carbs 9.71g 12%
Sugars 2.69g 41%
Dietary Fiber 0.76g 12%
Protein 8.55g 65%
Vitamin C 4.1mg 26%
Vitamin A 0.4mg 50%
Iron 1.1mg 23%
Calcium 62.6mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 24.8
    Points
  • 26
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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