It’s time to rise and shine with these lovely pea croquettes with poached eggs and salmon! These make the perfect option for spoiling that special someone with brekkie in bed.

SERVES 2 // COOKING TIME 50 min + 2 hours cooling time

INGREDIENTS
For the croquettes
1 small potato
¾ cup peas
¼ cup grated Parmesan
2 tbsp chopped chives
1 tbsp flour
1 egg yolk
2 whole eggs
1 cup breadcrumbs
Vegetable oil, to shallow-fry
For the creamy caper dressing
Handful chopped parsley
½ cup mayonnaise
Juice of ½ lemon
1 tbsp chopped capers
To serve
2 whole eggs
200 g smoked salmon

METHOD
For the croquettes
1. Cook and peel the potato, then mash and measure out 1 cup. Cook the peas. Leave both to cool.
2. Mix the mashed potato, peas, Parmesan, chives, flour and egg yolk. Roll into small balls and chill in the fridge for at least 2 hours.
3. Beat together the whole eggs in a bowl. Place the breadcrumbs in another bowl.
4. Pour oil into a pan 2 cm deep and heat to medium-high.
5. Dip the chilled balls in egg, then roll in breadcrumbs. Working in batches, fry them, turning often, until golden brown and crisp, about 3–4 minutes. Drain on paper towel.
For the creamy caper dressing
1. Combine all the ingredients.
To serve
1. To poach the eggs, bring a pot of water to a simmer and add a drop of vinegar. Crack each egg into a separate cup. Stir the water to create a whirlpool and tip in an egg. Cook for 3–5 minutes, then remove with a slotted spoon. Repeat.
2. Serve the poached eggs, croquettes and salmon drizzled with the creamy caper dressing.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen/HMimages.co.za