Recipe

Deep-fried Poached Eggs With Creamed Spinach And Serrano Ham Recipe

Add Step-by-Step Photos	Darbar / All my dishes 1 year, 1 month ago A crisp bread coating and savory serrano ham put a new spin on Eggs Florentine. Prep:10m Cook:25m Servings:4	Darbar
	spinach egg ham serrano poached fried eggs creamed breakfast brunch elegant

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Ingredients

1 cup heavy cream

1/2 cup plus 2 teaspoons all-purpose flour

2 tablespoons finely chopped shallot

1 tablespoon unsalted butter

1 (10-oz) package frozen chopped spinach, thawed and squeezed dry

1/8 teaspoon freshly grated nutmeg

1 teaspoon salt

1/2 teaspoon black pepper

1 1/2 cups coarse fresh bread crumbs (from firm white bread)

4 poached large eggs

3 oz thinly sliced serrano ham or prosciutto

7 to 8 cups vegetable oil

1 large egg, lightly beaten with 0 teaspoon water

Special equipment: a deep-fat thermometer

Directions

Whisk together cream and 2 teaspoons flour in a small bowl until just combined.

Cook shallot in butter in a 9- to 10-inch heavy skillet over moderately low heat, stirring occasionally, until shallot is softened, about 3 minutes. Add spinach, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, until excess liquid is evaporated, about 2 minutes. Stir cream mixture, then add to spinach and cook, stirring occasionally, until cream is slightly thickened, about 2 minutes. Remove from heat.

Stir together bread crumbs, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a shallow bowl. Spread remaining 1/2 cup flour on a plate and set aside for dredging.

Gently blot any water from top of poached eggs with paper towels, then sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.

Carefully dredge 1 poached egg in flour, dusting off excess. Transfer to beaten egg, spooning to coat completely, then transfer with a slotted spoon to bread crumbs, letting excess egg drip off. Coat with crumbs and transfer to a plate. Repeat with remaining poached eggs, 1 at a time.

Cut sliced ham crosswise into 1/4-inch-wide strips.

Heat 1 1/2 inches oil in a 3- to 4-quart heavy saucepan (about 1 1/2 inches deep) over high heat until deep-fat thermometer registers 375°F. Fry ham in oil, stirring occasionally with a clean slotted spoon to separate strips, until crisp, 15 to 20 seconds. Transfer ham to paper towels to drain.

Return frying oil to 375°F.

Lower 2 eggs (1 at a time on slotted spoon) into hot oil and fry until golden brown, 15 to 20 seconds. Transfer fried eggs to paper towels to drain. Repeat with remaining 2 eggs.

Reheat spinach over low heat, stirring constantly and adding more cream or water to loosen mixture if necessary, about 1 minute.

Divide creamed spinach among 4 plates, then top with poached eggs and ham.

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Comments

gourmetloveaffair 3 months, 1 week ago said:
Mmmm, heart attack on a plate gourmet style! I want to trie a deep fried egg, it sounds delicious with the spinach and ham.

notyourmomma 2 months, 2 weeks ago said:
Saw Jose Andreas do the perfect Spanish fried egg and I've been craving one ever since. This is gilding the lily with the spinach and serrano! Wonderful post.

55to64 1 day, 4 hours ago said:
Wow! How many eggs have you broken doing this? I love poached eggs and I'm pretty good at cooking eggs of any kinds but this makes me nervous. Now, not too nervous to never try it! I'm getting my kitchen layout going in my head already! These sound so delicious!!

Thanks for posting.

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