Deep-Fried Poached Eggs with Creamed Spinach and Serrano Ham

Ingredients

• 0.5 teaspoon pepper black
• 1.5 cups coarse bread crumbs fresh white firm (from bread)
• 1 large eggs with 0 teaspoon water lightly beaten
• 0.5 cup flour all-purpose
• 1 cup heavy cream 
• 0.1 teaspoon nutmeg freshly grated
• 4 large poached eggs 
• 1 teaspoon salt 
• 3 oz serrano ham thinly sliced
• 2 tablespoons shallots finely chopped
• 10 oz pkt spinach frozen dry thawed chopped
• 1 tablespoon butter unsalted
• 7 cups vegetable oil 

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• whisk
• kitchen thermometer
• slotted spoon

Directions

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.
3. 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.
4. Remove from heat.
5. Stir together bread crumbs, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a shallow bowl.
6. Spread remaining 1/2 cup flour on a plate and set aside for dredging.
7. 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.
8. Carefully dredge 1 poached egg in flour, dusting off excess.
9. 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.
10. Cut sliced ham crosswise into 1/4-inch-wide strips.
11. 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.
12. Transfer ham to paper towels to drain.
13. Return frying oil to 375°F.
14. Lower 2 eggs (1 at a time on slotted spoon) into hot oil and fry until golden brown, 15 to 20 seconds.
15. Transfer fried eggs to paper towels to drain. Repeat with remaining 2 eggs.
16. Reheat spinach over low heat, stirring constantly and adding more cream or water to loosen mixture if necessary, about 1 minute.
17. Divide creamed spinach among 4 plates, then top with poached eggs and ham.
18. The eggs in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area.