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 tesked 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

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.

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