This salmon croquette is a bit of nostalgia for me. It's topped with a fresh hollandaise and resting on a bed of herb-filled scrambled eggs and goat cheese. I seldom make time for breakfast like this anymore.
When I was a college student, I loved picking 11 o'clock classes. And it's not because I like to sleep in. On the contrary, I consider myself more of a morning person than a night owl. In fact, I would wake up at 7 a.m. on those days and watch the Today Show on NBC, back when Katie Couric was still in the mix. I'd pick out my school clothes and by 9 a.m. I'd be ready for breakfast.
I had a ritual. I'd treat myself to a big, luxurious breakfast. For a college student that meant anything other than Great Value (Wal-mart) brand waffles. To me, it meant a beautiful omelette. Ham & cheese, tomatoes & onions, bacon & cheddar the possibilities are endless. Those were good days. Now, that I work a 9 to 5, and my walk to class has been replaced with a rush hour commute, I never have enough time to feast before the day begins. I guess I could start getting up earlier, but that's unlikely to happen any time soon. A few weeks ago I had a free morning and made this croquette.
Eggs
Goat Cheese
Canned Salmon
Oregano
Croquette
1. To make the salmon croquette, put salmon in a prep bowl and season to taste. Salt, Pepper, herbs, whatever floats your fancy. Then add one egg and mix well.
2. Spoon out the salmon mixture and place it into a heated and oiled pan. Let it cook a minute or so on each side, just to firm up and heat through.
Eggs
1. Beat eggs in a bowl until combined and smooth, toss in a bit of milk and salt and pepper.
2. Scramble in a nonstick heated pan and once they are finished fold in goat cheese and herbs.
