Fresh Croissants, Danish & French Pastries every Sat & Sun

CALL: (678) 795-2002

Yields6 Servings
 2 tbsp VSOP Oro Bailen Picual Extra Virgin Olive Oil
 1 medium Shallot, thinly sliced
 1 cup Broccoli Florettes, coarsely chopped
 1 cup Cauliflower Florettes, coarsely chopped
 2 cloves Garlic, minced
 2 cups Yukon Gold Potato, cooked, coarsely mashed
  cup Sour Cream, or goat cheese or crème fraiche
  cup Pecorino Romano Cheese, freshly grated
 1 pinch Fresh Cracked Black Pepper, to taste
 1 pinch Fine Sea Salt, to taste
 2 large Eggs, beaten
 2 cups Panko Bread Crumbs
 ½ cup VSOP Oro Bailen Picual Extra Virgin Olive Oil
 ½ cup Unsalted Butter
 ½ cup VSOP Milanese Gremolata Extra Virgin Olive Oil
 3 large Egg Yolk, room temperature
 1 tbsp Fresh Lemon Juice, freshly squeezed
 1 tbsp VSOP Sicilian Lemon Aged White Balsamic Vinegar
 1 tsp Fine Sea Salt
 1 pinch Fresh Cracked Black Pepper, to taste
1

In a saute pan set over medium-high heat, add two tablespoons VSOP Oro Bailen Picual EVOO. Add the shallots, broccoli, and cauliflower and saute until golden brown, and slightly caramelized (about 20 minutes) add the garlic at the last minute.

2

Add the coarsely mashed potatoes to a large bowl and add the sour cream, cheese, pepper and salt. Add the caramelized veggie mixture to the potatoes and mix gently, keeping the veggies intact as much as possible

3

Add the beaten egg to wide flat container or bowl, and add the Panko bread crumbs to another bowl. Season the egg with a little salt

4

Once the potato mixture has cooled enough to handle, form six patties, about 4" wide and 1" thick. Dip each patty into the seasoned egg, and then into the Panko bread crumbs making sure to gently press the crumbs on to the patty. Set the patties on to a lined baking sheet and set aside.

5

Heat 1/2" of VSOP Oro Bailen Picual EVOO in a wide heavy saute pan over medium-high heat until it reaches 325 degrees Fahrenheit on a deep fry thermometer. Pan fry the patties until golden brown on both sides - set aside on a lined baking sheet.

6

To make the Hollandaise Sauce: Heat the butter and olive oil in a small sauce pan until very warm, about 180 degrees Fahrenheit. In the bowl of a food processor or in the jar of a blender, add the vinegar, lemon juice, salt, pepper, and egg yolks. Process briefly to blend everything. With the motor running, slowly drizzle in warmed olive oil and butter.

7

Poach 6 large eggs. To assemble, arrange the mixed baby greens on the plate. Top with the warm veggie patty. Set a poached egg atop the veggie patty and ladle the Hollandaise over the top. Enjoy!

Ingredients

 2 tbsp VSOP Oro Bailen Picual Extra Virgin Olive Oil
 1 medium Shallot, thinly sliced
 1 cup Broccoli Florettes, coarsely chopped
 1 cup Cauliflower Florettes, coarsely chopped
 2 cloves Garlic, minced
 2 cups Yukon Gold Potato, cooked, coarsely mashed
  cup Sour Cream, or goat cheese or crème fraiche
  cup Pecorino Romano Cheese, freshly grated
 1 pinch Fresh Cracked Black Pepper, to taste
 1 pinch Fine Sea Salt, to taste
 2 large Eggs, beaten
 2 cups Panko Bread Crumbs
 ½ cup VSOP Oro Bailen Picual Extra Virgin Olive Oil
 ½ cup Unsalted Butter
 ½ cup VSOP Milanese Gremolata Extra Virgin Olive Oil
 3 large Egg Yolk, room temperature
 1 tbsp Fresh Lemon Juice, freshly squeezed
 1 tbsp VSOP Sicilian Lemon Aged White Balsamic Vinegar
 1 tsp Fine Sea Salt
 1 pinch Fresh Cracked Black Pepper, to taste

Directions

1

In a saute pan set over medium-high heat, add two tablespoons VSOP Oro Bailen Picual EVOO. Add the shallots, broccoli, and cauliflower and saute until golden brown, and slightly caramelized (about 20 minutes) add the garlic at the last minute.

2

Add the coarsely mashed potatoes to a large bowl and add the sour cream, cheese, pepper and salt. Add the caramelized veggie mixture to the potatoes and mix gently, keeping the veggies intact as much as possible

3

Add the beaten egg to wide flat container or bowl, and add the Panko bread crumbs to another bowl. Season the egg with a little salt

4

Once the potato mixture has cooled enough to handle, form six patties, about 4" wide and 1" thick. Dip each patty into the seasoned egg, and then into the Panko bread crumbs making sure to gently press the crumbs on to the patty. Set the patties on to a lined baking sheet and set aside.

5

Heat 1/2" of VSOP Oro Bailen Picual EVOO in a wide heavy saute pan over medium-high heat until it reaches 325 degrees Fahrenheit on a deep fry thermometer. Pan fry the patties until golden brown on both sides - set aside on a lined baking sheet.

6

To make the Hollandaise Sauce: Heat the butter and olive oil in a small sauce pan until very warm, about 180 degrees Fahrenheit. In the bowl of a food processor or in the jar of a blender, add the vinegar, lemon juice, salt, pepper, and egg yolks. Process briefly to blend everything. With the motor running, slowly drizzle in warmed olive oil and butter.

7

Poach 6 large eggs. To assemble, arrange the mixed baby greens on the plate. Top with the warm veggie patty. Set a poached egg atop the veggie patty and ladle the Hollandaise over the top. Enjoy!

Caramelized Broccoli & Cauliflower Croquettes With Poached Eggs & EVOO Hollandaise

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