Serrano Ham Croquette Benedict - The Local Palate

Ingredients

• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• ½ cup yellow onion, diced small
• Salt to taste
• Pepper to taste
• ¼ cup flour
• 3 cups whole milk
• 6 ounces serrano ham, diced
• ½ teaspoon freshly grated nutmeg
• 3 large eggs
• 1½ cups panko breadcrumbs, finely ground in food processor
• Vegetable oil for frying
• For the pan con tomate:
• 2 large tomatoes, cut in half
• Kosher salt
• 1 loaf baguette, cut into 1½-inch slices on a bias
• Olive oil
• 2 garlic cloves, cut in half
• Flaky sea salt
• 4 egg yolks
• 1 tablespoon dijon mustard
• 2 teaspoons lemon juice
• ½ teaspoon cayenne pepper
• 2 sticks unsalted butter, melted
• 4-6 eggs, fried sunny-side up