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Deep-Fried Poached Eggs with Creamed Spinach & Serrano Ham

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Deep-fried poached eggs make a delicious and hearty breakfast alongside creamed spinach and serrano ham. What a perfect way to start your day and keep you going strong for hours!

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Rate this recipe 4.5/5 (28 Votes)

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-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1/8 teaspoon freshly grated nutmeg
  • salt and pepper
  • 1 1/2 cups coarse fresh bread crumbs (from firm white bread)
  • 4 poached large eggs
  • 3 ounces thinly sliced serrano ham or prosciutto
  • 7 to 8 cups vegetable oil
  • 1 large egg, lightly beaten with 1/4 teaspoon water

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, and season with salt and pepper, 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 with some salt and 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 salt and 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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