Deep-Fried Poached Eggs With Creamed Spinach And Serrano Ham
- 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
- >
- 3 oz thinly sliced serrano ham or prosciutto
- 7 to 8 cups vegetable oil
- 1 large egg, lightly beaten with 0 teaspoon water
- a deep-fat thermometer
- 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 375u0b0F. 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 375u0b0F.
- 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.
heavy cream, flour, shallot, unsalted butter, nutmeg, salt, black pepper, bread crumbs, serrano ham, vegetable oil, egg, thermometer
Taken from www.epicurious.com/recipes/food/views/deep-fried-poached-eggs-with-creamed-spinach-and-serrano-ham-236721 (may not work)