Egg & Asparagus Breakfast Croquettes

• Vegetarian

• Produce

  • 1/2 cup Asparagus, fresh
  • 1/2 cup Green onions
  • 1 tbsp Tarragon, fresh

• Refrigerated

  • 6 Eggs, hard cooked large
  • 3 Eggs, large

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 1/4 tsp Pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 Oil

• Bread & Baked Goods

  • 1 3/4 cups Panko

• Dairy

  • 3/4 cup 2% milk
  • 3 tbsp Butter
  • 1/3 cup Cheddar cheese

Found on tasteofhome.com

Description

Ingredients

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3/4 cup 2% milk
• 6 hard-cooked 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 (Japanese) bread crumbs
• 3 large eggs, beaten
• Oil for deep-fat frying

Directions

• Directions In a large saucepan, melt butter over medium heat. Stir in flour until smooth; cook and stir 1-2 minutes or until lightly browned. Gradually whisk in milk; cook and stir until thickened (mixture will be thick). Stir in next seven ingredients. Refrigerate 2 hours. Shape 1/4 cupfuls of egg mixture into twelve 3-in. long ovals. 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 an electric skillet or deep fryer, heat oil to 375°. Fry in batches until golden brown, about 3 minutes, turning occasionally. Drain on paper towels. Yield: 6 servings. Originally published as Egg & Asparagus Breakfast Croquette in Breakfast & Brunch Bookazine 2016, p53 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition