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Egg & Asparagus Breakfast Croquettes

Trying to come up with something new for breakfast on the run, I decided that this was an interesting way to combine the whole meal. If you want to get fancy, these are extra delicious with hollandaise on top and sprinkled with paprika.—Barb Miller, Oakdale, Minnesota
  • Total Time
    Prep: 30 min. + chilling Cook: 5 min./batch
  • Makes
    6 servings

Ingredients

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3/4 cup 2% milk
  • 6 hard-boiled large eggs, chopped
  • 1/2 cup chopped fresh asparagus
  • 1/2 cup chopped green onions
  • 1/3 cup shredded cheddar cheese
  • 1 tablespoon minced fresh tarragon
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-3/4 cups panko bread crumbs
  • 3 large eggs, beaten
  • Oil for deep-fat frying

Directions

  • In a large saucepan, melt butter over medium heat. Stir in flour until smooth; cook and stir until lightly browned, 1-2 minutes. Gradually whisk in milk; cook and stir until thickened (mixture will be thick). Stir in next 7 ingredients. Refrigerate 2 hours.
  • Shape 1/4 cupfuls of egg mixture into twelve 3-in.-long logs. Place bread crumbs and eggs in separate shallow bowls. Roll logs in crumbs to coat, then dip in egg and roll again in crumbs, patting to help coating adhere. In a deep cast-iron or electric skillet, heat oil to 375°. Fry in batches until golden brown, about 3 minutes, turning occasionally. Drain on paper towels.
Nutrition Facts
2 croquettes: 381 calories, 27g fat (8g saturated fat), 303mg cholesterol, 348mg sodium, 18g carbohydrate (3g sugars, 1g fiber), 15g protein.

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