{"id":15926,"date":"2014-09-20T21:47:46","date_gmt":"2014-09-21T04:47:46","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=15926"},"modified":"2018-05-14T01:10:46","modified_gmt":"2018-05-14T08:10:46","slug":"deep-fried-poached-eggs-with-creamed-spinach-and-serrano-ham","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=15926","title":{"rendered":"Deep-Fried Poached Eggs with Creamed Spinach and Serrano Ham"},"content":{"rendered":"

\"236721\"<\/a>1 cup heavy cream
\n1\/2 cup plus 2 teaspoons all-purpose flour
\n2 tablespoons finely chopped shallot
\n1 tablespoon unsalted butter
\n1 (10-oz) package frozen chopped spinach, thawed and squeezed dry
\n1\/8 teaspoon freshly grated nutmeg
\n1 teaspoon salt
\n1\/2 teaspoon black pepper
\n1 1\/2 cups coarse fresh bread crumbs (from firm white bread)
\n4 poached large eggs>
\n3 oz thinly sliced serrano ham or prosciutto
\n7 to 8 cups vegetable oil
\n1 large egg, lightly beaten with 1 teaspoon water<\/p>\n

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 375\u00c2\u00b0F. 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\u00c2\u00b0F. 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.<\/p>\n","protected":false},"excerpt":{"rendered":"

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 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 teaspoon water…<\/p>\n

Read More Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[107,178],"class_list":["post-15926","post","type-post","status-publish","format-standard","hentry","category-breakfasts","tag-brunch","tag-eggs"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/15926","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=15926"}],"version-history":[{"count":3,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/15926\/revisions"}],"predecessor-version":[{"id":23558,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/15926\/revisions\/23558"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15926"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15926"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15926"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}