Crunchy Eggs with Piquillo Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Chef Nancy Oakes was initially underwhelmed when developing this dish. The eggs were just poached and a little squishy, she says. Frying them in breadcrumbs made things more interesting. For maximum crispiness, chill the poached eggs before giving them a pre-fry roll in the egg whites and panko. Ingredients:
1 tablespoon distilled white vinegar |
4 extra-large eggs |
2 tablespoons extra-virgin olive oil |
4 garlic cloves, thinly sliced |
2 ounces thinly sliced serrano ham or prosciutto, cut into 2x1/4 strips |
1/2 cup canned piquillo peppers or roasted red peppers from jar, cut lengthwise into 1/2 -wide strips |
1/2 cup dry sherry |
2 teaspoons chopped fresh marjoram |
1 teaspoon kosher salt plus more for seasoning |
freshly ground black pepper |
1 cup panko (japanese breadcrumbs) |
1/2 teaspoon chopped fresh thyme |
2 large egg whites |
3/4 cup olive oil |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. Divide pepper mixture among 4 plates. Top each with 1 egg and serve.
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