A collection of seasonal recipes and stories

deep-fried poached egg with creamed spinach

I’m rather fond of putting eggs on top of things.  For a long time I merely slid them onto tried-and-true platforms like toast or hash browns, but these days I also like to scramble them into fried rice, crack them onto pizza dough, or fry them up with strips of stale tortillas and toss the whole mess with salsa and sliced avocado.  I’m not alone in this enthusiasm; Bon Appétit recently predicted that anything with an egg on top would be 2009’s dish of the year

Having spent the better part of my morning carefully poaching, breading, and then deep-frying an egg, I’d like to nominate this particular preparation for 2009’s egg of the year.  Or something like that.  Because a deep-fried poached egg rocks.  I mean, you probably don’t want to have one every morning unless you’re on some sort of Homer Simpsonesque weight-gain regimen, but the combination of crispy crust, tender white and soft, runny yolk is fan-freakin’-tastic.

In this case, the yolk ran out onto a bed of deliciously nutmegy creamed spinach, mixing and mingling its richness with the sweet earthiness of the spinach. The spinach itself was excellent, and not just because I’m nearly ecstatic about the reappearance of local greens.  The combination of the two was perfect for a cold, dreary, not-quite-spring morning but a fried poached egg would also be amazing atop a crisp green salad later in the season.

And don’t let anyone tell you that poaching an egg is tricky.  It’s not; it’s simply a matter of lowering the egg into very hot water and not freaking out when bits of it wisp away.  I did it fairly successfully on my very first try with the help of this handy dandy tutorial.  As for the breading and frying, fear not; once the egg is poached it’s pretty easy to handle as long as you’re careful, and you only have to drop it in a few inches of hot oil for about 15 seconds.  It takes very little time and it barely even makes a mess. Plus it is really really yummy. 

Deep-Fried Poached Egg with Creamed Spinach
adapted (as in I left out the ham) from Gourmet
(serves 1) 

for the spinach

¼ c. heavy cream
½ t. flour
1½ t. finely chopped shallot
1 t. unsalted butter
3 oz. fresh spinach, washed, drained, and chopped
pinch nutmeg
¼ t. salt
1/8 t. pepper

for the egg

2 eggs
water for poaching
1-2 t. vinegar
¼ c. bread crumbs
flour for dusting
salt and pepper
4 c. peanut oil

1) Whisk together cream and flour in a small bowl until just combined.  Set aside.

2) Heat butter in a skillet over moderately low heat.  Add shallot and cook, stirring occasionally, until shallot is softened, about 3 minutes. Add spinach, nutmeg, salt and pepper and cook, stirring constantly, until spinach is wilted, 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) To poach the eggs, fill a wide, shallow skillet with about an inch or two of water and a splash of vinegar. Heat over medium high heat to almost a simmer. Meanwhile, crack one egg into a small bowl and refrigerate until water is heated. Stir water to create a small whirlpool, then gently lower the egg into the center of the whirlpool.  Don’t freak out if some of the egg white wisps away.  Continue poaching for 3-4 minutes, keeping water just below a simmer.  Once egg is set, gently lift it out with a slotted spoon onto paper towels to dry.  Season with salt and pepper.

4) Heat oil in saucepan to 375°F.  Crack the remaining egg into a bowl large enough to hold the poached egg.  Beat raw egg lightly.  Place bread crumbs into another bowl and season with salt and pepper.

5) Dust poached egg with flour, transfer it carefully to the egg wash bowl and turn to coat with egg, then repeat for bread crumbs.   Lower breaded poached egg into the hot oil and fry for 15-20 seconds or until golden brown.  Remove with slotted spoon and drain on paper towels.

6) Reheat spinach over low heat, stirring constantly and adding more cream or water to loosen mixture if necessary, about 1 minute. Dollop creamed spinach onto a plate, then top with poached eggs.  (I also served mine with a piece of toast, which was entirely unnecessary as the egg is already, duh, breaded.)

19 responses

  1. I was a bit confused at the moment when I saw deep fried egg…and then I quickly fell into form.

    Its all for the love of the egg…right?

    April 5, 2009 at 6:51 pm

  2. Wow. That looks delicious. I’ll keep this recipe handy for next time we have overnight company–it looks like a perfect brunch item.

    April 5, 2009 at 7:22 pm

  3. Deep fried EGG?

    You are my hero.

    April 6, 2009 at 9:23 am

  4. Melissa

    Definitely have to try this!

    April 9, 2009 at 3:51 pm

  5. JESUS MY ARTERIES ARE SCREAMING NOOOOOOOOO

    AND I

    am quietly thinking yesssssssssssssssssssssssssssss!

    April 11, 2009 at 2:27 pm

  6. That just looks fantastic!

    April 12, 2009 at 1:13 am

  7. Genius!

    April 12, 2009 at 9:06 am

  8. Very cool! Thanks for sharing! …Susan

    April 14, 2009 at 2:35 am

  9. What beautiful pictures!! Please, more egg recipes!!!

    April 17, 2009 at 12:46 pm

  10. Excellent timing – I was just watching Tasty Travels and Rachel Ray was doing breakfast spots and one of the restaurants had a deep-friend poached egg and I wrote it down as something I want to try. Thanks Megan, oh and I made your white pizza a lot and everyone loves it.

    April 21, 2009 at 5:08 pm

  11. kneadtoread

    How amazing that sounds.

    May 3, 2009 at 5:12 pm

  12. Could anything be sexier than a deep-fried poached egg? I think not. This has brunch written all over it. Think I’ll have brunch for dinner.

    June 11, 2009 at 9:46 am

  13. Beautiful picture you took! Here is a recipe for The Berghoff’s famous creamed spinach:
    http://michaelbeyer.wordpress.com/2010/08/29/the-berghoffs-famous-creamed-spinach/

    August 29, 2010 at 8:55 am

  14. Pingback: Deep fried poached egg. | whats on

  15. amazing. I can’t wait to try it.

    October 19, 2011 at 11:38 pm

  16. Reblogged this on foodieroadmap and commented:
    Cant wait to try this

    February 13, 2012 at 10:15 pm

  17. eggcellent!

    May 25, 2012 at 8:28 am

  18. Natalya

    I have just made this and it is delicious! I fried the egg instead of deepfrying which ended up being great nevertheless
    Why have you stopped posting recipes? They are excellent

    May 1, 2014 at 2:41 am

  19. jamese000

    You have done what a great post shared here. I would like to say big thanks for sharing it. site. I hope everyone must happy to find this site.

    August 18, 2015 at 10:54 am

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