DEEP FRIED POACHED EGGS

By BobD

Ingredients

• 4 SERVINGS
• DEEP-FRIED POACHED EGGS WITH CREAMED SPINACH AND SERRANO HAM
• A crisp bread coating and savory serrano ham put a new spin on Eggs Florentine.
• 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
• 1/8 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 1/4 teaspoon water
• SPECIAL EQUIPMENT: a deep-fat thermometer

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

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 375F.

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 375F.

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.