Crispy Croquette Eggs Benedict
Eggs Benedict is a delicious way to start your day, and we’ve found a way to make it even tastier! These new Findus Sea Salt and Black Pepper Potato Croquettes make a wonderful base for your next eggs Benedict brekkie. In fact, they are the perfect substitute an English muffin in classic eggs Benedicts or switch out your toast in any breakfast and have croquettes instead. They’re crispy and crunchy on the outside and fluffy on the inside – delicious.
RECIPE FOR CRISPY CROQUETTE EGGS BENEDICT
Preparation time: 20 minutes
Cooking time: 40 minutes
500 g Findus Sea Salt and Black Pepper Croquettes
700 g vine tomatoes
1 Tbsp (15 ml) olive oil
1 tsp (5 ml) garlic, finely chopped
salt and pepper
4-8 large eggs
¼ C (60 ml) white spirit vinegar
1 large egg yolk
1 Tbsp (15 ml) white wine vinegar
1 tsp (5 ml) Dijon mustard
200 g unsalted butter, melted
½ tsp (2.5 ml) dried tarragon
160 g trout ribbons
handful basil leaves
METHOD FOR CRISPY CROQUETTE EGGS BENEDICT
Preheat the oven to 180 °C.
Arrange the Findus Sea Salt and Black Pepper Croquettes on a lined baking tray and bake until golden and crisp – 20-25 minutes. Turn the croquettes halfway through the cooking process to ensure that they are evenly golden brown and crispy.
Toss the tomatoes with the olive oil and chopped garlic. Place on a baking tray and roast at 180 °C for 15-20 minutes until tender. Season with salt and pepper.
Bring a pot of water up to a gentle simmer. Stir in the spirit vinegar. Gently crack an egg individually into a teacup and then gently slide it into the simmering acidulated water. Allow it to simmer for 2-3 minutes for a soft poached egg.
Use a slotted spoon to transfer each one to a plate lined with paper towel. Repeat with the rest of the eggs. Cook 2-3 eggs at a time to prevent the pot from being overcrowded.
Combine the egg yolk, white wine vinegar and mustard in a food processor and blend until smooth. Keep the motor running while pouring in the butter in a slow, steady stream. Once the sauce has thickened add the tarragon and mix to combine. Season with salt and pepper.
Divide the croquettes between the serving plates. Add the tomatoes, the trout ribbons and poached eggs on top. Top the eggs with the Hollandaise sauce and serve the rest on the side. Garnish with basil leaves.
Tip: If preferred, the trout ribbons can be replaced with grilled streaky bacon for a meaty alternative or with sautéed spinach for a vegetarian alternative.
Tip: The Hollandaise sauce can also be made without a food processor. Simply whisk the egg yolk, mustard and vinegar together in a large mixing bowl. Pour the melted butter in in a slow steady stream while continually whisking in order to emulsify. Whisk in the tarragon and season to taste.
Recipe, Photography and styling by Illanique van Aswegen
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