Text 5837, 97 rader
Skriven 2011-01-16 07:50:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 524
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Deep-Fried Poached Eggs w/Creamed Spinach & Serrano Ham
 Categories: Eggs, Greens, Pork, Dairy
      Yield: 4 servings
 
      1 c  Heavy cream
    1/2 c  + 2 ts all-purpose flour
      2 tb Fine chopped shallot
      1 tb Unsalted butter
     10 oz Pkg chopped spinach;
           - squeezed dry
    1/8 ts Freshly grated nutmeg
    1/8 ts Salt
    1/2 ts Black pepper
  1 1/2 c  Coarse fresh bread crumbs
      4    Poached large eggs
      3 oz Thin sliced serrano ham or
           - prosciutto
      8 c  Oil
      1 lg Egg; lightly beaten w/1/4 ts
           - water
 
  Special equipment: a deep-fat thermometer
  
  A crisp bread coating and savory serrano ham put a new spin on Eggs
  Florentine.
  
  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
  375øF. 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 375øF.
  
  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.
  
  Cooks’ note: The eggs in this recipe will not be fully cooked, which
  may be of concern if salmonella is a problem in your area.
  
  Recipe By Paul Grimes
  
  December 2006 | Gourmet
  
  Serves 4
  
  MM Format by Dave Drum - 19 February 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
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