Breakfast Croquettes Recipe

Prepare mixture

In a medium bowl combine flaked salmon (remove any large bones and skin if present), diced celery, sliced green onion, breadcrumbs, mayo, Dijon, lemon juice, Worcestershire, Old Bay, salt and pepper. Mix gently to combine.

Bind and shape

Beat the egg in a small bowl and stir into the salmon mixture. If mixture feels too wet, add up to 2 tbs more breadcrumbs. Chill the mixture for 15 minutes to firm up. Divide into four equal portions and shape into round patties about 2.5–3 inches wide and 3/4 inch thick. Lightly dust each patty with flour and shake off excess.

Cook croquettes

Heat 2 tablespoons vegetable oil in a nonstick or cast-iron skillet over medium heat. When oil shimmers, add croquettes (work in one batch if necessary). Cook 3–4 minutes per side until golden brown and heated through. Transfer to a paper towel–lined plate and keep warm in a low oven (about 200°F / 95°C) while finishing other components.

While croquette mixture chills or after patties are formed, parboil diced potatoes in salted boiling water for 5 minutes until just tender but not falling apart. Drain well and pat dry with a towel.

Heat 2 tablespoons beef tallow in a skillet over medium-high heat until shimmering. Add the drained potatoes in a single layer and let them sit undisturbed for 2–3 minutes to develop a crust. Toss or flip and continue cooking, stirring occasionally, until golden and crisp all over, about 8–10 minutes total. Season with 1/2 tsp salt and 1/4 tsp pepper. Stir in chopped parsley if using. Keep warm.

Set up a double boiler: simmer an inch of water in a saucepan and place a heatproof bowl over it (water should not touch the bowl). Add the egg yolks and lemon juice to the bowl and whisk vigorously until mixture thickens slightly and becomes pale, about 1–2 minutes.

Remove bowl from direct steam briefly and begin adding the hot melted butter very slowly in a thin steady stream while whisking continuously to emulsify. If sauce becomes too thick, whisk in 1 tsp warm water to loosen. Stir in Dijon (if using), 1/4 tsp salt and a pinch (1/8 tsp) cayenne or a dash of hot sauce. Taste and adjust lemon or salt. Keep warm over very low heat or in a thermos; do not overheat or it will split.

If sauce breaks, fix by whisking a teaspoon of cold water or an additional egg yolk in a clean bowl and slowly whisking the broken sauce into it.

Bring 4 cups water and 1 tsp vinegar to a gentle simmer in a wide shallow saucepan. Lower heat so the surface is barely moving. Crack each egg into a small ramekin or cup.

Create a gentle whirlpool in the water with a spoon, then slip one egg into the center. Let cook undisturbed for 3 minutes for a slightly runny yolk (3–3.5 minutes). Use a slotted spoon to lift the egg and transfer to a dish lined with paper towel to drain. Repeat with second egg. Keep warm in a shallow pan of hot water if needed.

On each plate place two salmon croquettes (or stack two if serving two croquettes per person), spoon a portion of the tallow fried potatoes alongside (about 1 cup), and top the croquettes with a poached egg each.

Generously spoon warm hollandaise over the eggs and croquettes. Garnish with chopped chives or microgreens and a lemon wedge. Serve immediately while hot.