Deep-Fried Poached Eggs with Creamed Spinach and Serrano Ham

Ingredients for Deep-Fried Poached Eggs with Creamed Spinach and Serrano Ham

• 240ml double cream

• 120ml plus 2 teaspoons plain flour

• 2 tablespoons finely chopped shallot

• 1 tablespoon unsalted butter

• 1 (275g) package frozen chopped spinach, thawed and squeezed dry

• 1/8 teaspoons freshly grated nutmeg

• 1 teaspoon salt

• 1/2 teaspoons black pepper

• 350ml coarse fresh bread crumbs (from firm white bread)

• 4 poached large eggs >

• 90g thinly sliced serrano ham or prosciutto

• 1675 to 1925ml vegetable oil

• 1 large egg, lightly beaten with 0 teaspoons water

• a deep-fat thermometer

How to make Deep-Fried Poached Eggs with Creamed Spinach and Serrano Ham

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 teaspoons salt, and 1/4 teaspoons 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 teaspoons salt, and 1/8 teaspoons pepper in a shallow bowl. Spread remaining 60g 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 teaspoons salt and 1/8 teaspoons 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 191°C. 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 191°C.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.