**Indulge in a culinary masterpiece: Deep-fried poached eggs nestled on a bed of creamy spinach and crispy serrano ham.**
Elevate your brunch or dinner menu with this exquisite dish that combines the richness of deep-fried poached eggs, the velvety smoothness of creamed spinach, and the savory crunch of serrano ham. The deep-fried eggs offer a crispy outer layer that yields to a soft and runny center, creating a delightful burst of flavor in every bite. The creamed spinach provides a vibrant green contrast and a creamy texture that complements the richness of the eggs. Serrano ham adds a touch of salty and smoky flavor that ties all the elements together. This dish is not only visually appealing but also a symphony of flavors that will tantalize your taste buds.
CREAMED SPINACH WITH POACHED EGGS AND BRIOCHE CROUTONS
To cut the prep time of this tasty brunch recipe in half, substitute three 10-ounce packages of frozen chopped spinach for fresh. Thaw and drain the spinach, squeezing out as much liquid as possible, and stir into the bechamel. The creamed spinach and the croutons can be made two days ahead and stored in the refrigerator and at room temperature, respectively.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Melt 2 tablespoons butter, toss with brioche cubes, and spread on a rimmed baking sheet. Toast until golden and crisp, about 8 minutes. Let cool completely.
- Melt remaining 5 tablespoons butter in a large saucepan over medium heat. Add flour and cook, stirring, until golden, 2 to 3 minutes. Whisk in 3 cups milk and 1 1/2 teaspoons salt. Cook, stirring, until mixture is thick enough to coat the back of a wooden spoon, about 10 minutes. Remove from heat; stir in nutmeg and pepper to taste. Press parchment paper directly on surface of bechamel to cover.
- Place half of spinach in a large pot over medium-high heat. Cover and cook just until spinach wilts, about 2 minutes. Add remaining spinach, cover, and cook until it collapses, about 2 minutes more; drain. When cool enough to handle, squeeze as much liquid from spinach as possible. Coarsely chop and stir into bechamel.
- Bring 1 1/2 inches of water to a simmer in a large, deep skillet over medium-high heat. Stir in vinegar. Crack 1 egg into a small bowl. Holding bowl just above surface of water, gently pour egg into skillet. Repeat with 3 more eggs. Poach eggs, adjusting heat to maintain a simmer, just until whites are firm and yolks are still runny, about 4 minutes (for firmer yolks, poach 1 to 2 minutes more). Gently remove eggs from water with a slotted spoon, allowing excess water to drain, and transfer to a plate. Poach remaining eggs in 2 more batches. Use immediately or transfer to a bowl of ice-cold water.
- Uncover creamed spinach and heat with remaining 1/4 cup milk in a saucepan over medium heat, stirring, until warmed through. If necessary, transfer poached eggs to a large pot of simmering water with a slotted spoon and cook until warmed through, about 30 seconds. Divide spinach evenly among 12 small ramekins or bowls, top with poached eggs and croutons, and season with salt and pepper. Serve immediately.
DEEP FRIED POACHED EGG OVER HEIRLOOM TOMATO
Provided by Claire Robinson
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Prepare a bowl with ice and water. Line a sheet pan with paper towels.
- In a 5-quart pot, bring 6 cups water to a boil over moderately-high heat. After the water has reached a boil, turn off the heat. Crack each egg into a ramekin and quickly add to the water. Once you have added all the eggs, cover the pot and set aside for 3 minutes.
- Using a slotted spoon, very carefully lift the eggs out of the water and directly into the bowl of ice water to stop the cooking. Remove from the ice water and place on the prepared sheet pan.
- Spread the flour on a plate and put the beaten eggs in a shallow bowl. In another shallow bowl, stir the panko with salt and pepper.
- Carefully dust 1 poached egg in the flour, dusting off any excess. Transfer the poached egg to the beaten eggs, and then transfer with a slotted spoon to the panko. Coat with the panko and carefully place on a plate. Repeat with the remaining eggs.
- Heat the oil in a heavy saucepan over high heat until a candy thermometer registers 350 degrees F. Using a slotted spoon, place 1 panko-coated egg into the oil and fry until golden brown, 10 to 15 seconds. Transfer the fried egg to paper towels to drain. Repeat with the remaining eggs.
- Season the tomato with salt and pepper. Place 1 tomato slice on each plate and top each slice with an egg.
- BYOC: Try this in early spring over some steamed asparagus. You can always add some fresh spinach to this for a crunch. Add the whole thing over a nice thick piece of crusty bread or English muffin for a fun brunch item.
SAUTEED SPINACH WITH POACHED EGGS
Eggs make a great anytime meal. Here, poached eggs sit on a bed of sauteed spinach and nutty quinoa. When using cooked quinoa, this cozy, healthy meal takes just 15 minutes from start to finish.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 15m
Number Of Ingredients 6
Steps:
- In a straight-sided skillet, heat 2 inches water over medium to a gentle simmer until a few bubbles break the surface.
- Meanwhile, in a large skillet, heat oil over medium-high. Add spinach to pan and toss until slightly wilted. Season with salt and pepper. Cover and cook 1 minute. Add 3/4 cup cilantro, then transfer to a colander and press excess liquid from greens.
- Crack 1 egg into a small bowl and gently tip into simmering water. Repeat with remaining 3 eggs. Cook until whites are set and yolks are runny, 2 to 3 minutes. With a slotted spoon, transfer to a plate lined with paper towels to drain. Divide quinoa, spinach, and eggs among 4 bowls, and season with salt and pepper. Sprinkle with remaining 1/4 cup cilantro, and drizzle with olive oil to serve.
Nutrition Facts : Calories 240 g, Fat 11 g, Fiber 7 g, Protein 16 g, SaturatedFat 2 g
Tips:
- To ensure the eggs remain runny, use fresh eggs and fry them for only a few seconds per side.
- Season the eggs with salt and pepper before frying to enhance their flavor.
- To achieve a crispy coating, double-coat the eggs in flour and breadcrumbs.
- Use a deep fryer or a large pot with plenty of oil to fry the eggs safely and evenly.
- Drain the eggs on paper towels to remove excess oil before serving.
- For the creamed spinach, sauté the spinach until wilted, then add cream, cheese, and nutmeg for a creamy and flavorful sauce.
- Use good quality Serrano ham for the best flavor and texture in the dish.
- Serve the eggs immediately with the creamed spinach and Serrano ham for a delicious and satisfying meal.
Conclusion:
Deep-fried poached eggs with creamed spinach and Serrano ham is a unique and flavorful dish that combines crispy eggs, creamy spinach, and savory ham. With careful attention to technique and the use of fresh, high-quality ingredients, this dish is sure to impress your taste buds. Whether you're looking for a special brunch recipe or a delightful dinner option, this dish is sure to satisfy. So, gather your ingredients, heat up your skillet, and get ready to indulge in a culinary experience like no other.
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