Deep-Fried Poached Eggs with Creamed Spinach and Serrano Ham Recipe

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Deep-Fried Poached Eggs with Creamed Spinach and Serrano Ham
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  1. Whisk together cream and 2 teaspoons flour in a small bowl until just combined.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Cut sliced ham crosswise into 1/4-inch-wide strips.
  7. 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.
  8. Return frying oil to 375°F.
  9. 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.
  10. Reheat spinach over low heat, stirring constantly and adding more cream or water to loosen mixture if necessary, about 1 minute.
  11. Divide creamed spinach among 4 plates, then top with poached eggs and ham.
  12. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4245.25 Kcal (17774 kJ)
Calories from fat 4142.36 Kcal
% Daily Value*
Total Fat 460.26g 708%
Cholesterol 291.48mg 97%
Sodium 1474.6mg 61%
Potassium 251.11mg 5%
Total Carbs 43.91g 15%
Sugars 2.92g 12%
Dietary Fiber 2.94g 12%
Protein 22.8g 46%
Vitamin C 1.1mg 2%
Vitamin A 0.1mg 4%
Iron 3.7mg 20%
Calcium 144.6mg 14%
Amount Per 100 g
Calories 681.29 Kcal (2852 kJ)
Calories from fat 664.78 Kcal
% Daily Value*
Total Fat 73.86g 708%
Cholesterol 46.78mg 97%
Sodium 236.65mg 61%
Potassium 40.3mg 5%
Total Carbs 7.05g 15%
Sugars 0.47g 12%
Dietary Fiber 0.47g 12%
Protein 3.66g 46%
Vitamin C 0.2mg 2%
Iron 0.6mg 20%
Calcium 23.2mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 122.7
  • 125

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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