Crunchy Eggs with Piquillo Peppers Recipe

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Ingredients

Count

Nutrition

689

Calories

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Ingredients:

Serving

1 tbsp distilled white vinegar
4 extra-large eggs
2 tbsp extra-virgin olive oil
4 garlic cloves, thinly sliced
2 oz thinly sliced serrano ham or prosciutto , cut into 2x1/4 strips
1/2 cup canned piquillo peppers
1/2 cup dry sherry
2 tsp chopped fresh marjoram
1 tsp kosher salt plus more for seasoning
freshly ground black pepper
1 cup panko ( japanese breadcrumbs)
1/2 tsp chopped fresh thyme
2 large egg whites
3/4 cup olive oil

Directions:

Line a rimmed baking sheet with plastic wrap. Pour water into a large skillet to a depth of 2 . Bring water to a boil; lower heat to maintain a simmer. Add vinegar. Break 1 egg into a small ramekin or bowl. Partially immerse cup in water and quickly slide egg into water. Repeat with remaining 3 eggs. Cook until whites are firm but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to prepared sheet. Trim eggs' ragged edges with a knife. Slide eggs into a medium bowl filled with ice water. Cover bowl; chill until cold.DO AHEAD: Can be made 1 day ahead. Keep chilled.
Heat extra-virgin olive oil in a medium heavy skillet over medium heat. Add garlic; sauté for 1 minute. Add ham; sauté for 1 minute. Add peppers, Sherry, and marjoram; simmer until almost all liquid evaporates, about 10 minutes. Season with salt and pepper. Remove from heat.
Using a slotted spoon, transfer eggs to a kitchen towel to drain. Mix panko, thyme, and 1 teaspoon salt in a medium bowl. Place egg whites in another medium bowl; whisk to loosen. Gently roll 1 poached egg in egg whites, then in panko mixture (some bare spots may remain). Place on plate. Repeat with remaining eggs, egg whites, and panko.
Heat 3/4 cup olive oil in a medium heavy skillet over medium heat. Gently slide eggs, one at a time, into oil; cook until crumbs begin to brown, about 2 minutes per side. Using slotted spoon, transfer eggs to paper towels to drain. Sprinkle lightly with salt.
Divide pepper mixture among 4 plates. Top each with 1 egg and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	689.49 Kcal (2887 kJ)
Calories from fat	537.21 Kcal
		% Daily Value*
Total Fat	59.69g	92%
Cholesterol	193.5mg	65%
Sodium	1397.42mg	58%
Potassium	317.08mg	7%
Total Carbs	14.73g	5%
Sugars	2.21g	9%
Dietary Fiber	2.78g	11%
Protein	14.81g	30%
Vitamin C	31.2mg	52%
Iron	1.9mg	11%
Calcium	61.2mg	6%

Amount Per 100 g
Calories	236.4 Kcal (990 kJ)
Calories from fat	184.19 Kcal
		% Daily Value*
Total Fat	20.47g	92%
Cholesterol	66.34mg	65%
Sodium	479.12mg	58%
Potassium	108.71mg	7%
Total Carbs	5.05g	5%
Sugars	0.76g	9%
Dietary Fiber	0.95g	11%
Protein	5.08g	30%
Vitamin C	10.7mg	52%
Iron	0.7mg	11%
Calcium	21mg	6%

* 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.

Tastes

salty
savory
bitter
sweet

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