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Recipe Detail Page
Deep-Fried Eggs with Asiago, Spinach & Tomato
Holiday 2013
While some cooks merely crack an egg into hot deep fat, these crisp-crusted eggs are more tender, flavourful and very playful. The eggs can be poached and coated the day before. Because of the crisp, cheesy coating, one egg per person is a substantial portion; however, allow a couple of extras as someone will probably want a second!
Serves 6 to 8
2 to 3 thick slices day-old crusty bread
¾ cup (175 mL) finely grated Asiago cheese
½ tsp (2 mL) salt
¼ tsp (1 mL) freshly ground black pepper
10 large eggs, as fresh as possible
¼ cup (60 mL) flour, preferably in a shaker
4 cups (1 L) vegetable oil for frying, such as peanut
SPINACH
1 tbsp (15 mL) butter or olive oil
1 large shallot, minced
1 large sweet red pepper, seeded and diced
1 tbsp (15 mL) water
¼ tsp (1 mL) salt
1/8 tsp (0.5 mL) freshly ground black pepper
2 bags (227 g each) baby or regular spinach
TOMATOES
3 large Roma tomatoes
1 tbsp (15 mL) melted butter
Coarse salt and freshly ground pepper
1 Roughly tear bread, including crust, into pieces. Place in a food processor; whirl until fine crumbs form. Measure out 1½ cups (375 mL) bread crumbs. Mix with cheese, salt and pepper. Set aside.
2 Crack 2 eggs into a shallow bowl; lightly beat to mix; set aside. Place flour in a shaker if possible.
3 Using your usual method, poach remaining eggs so whites are just set but centre is liquid, about a 4-minute poach. Immediately cool eggs in a large mixing bowl half-filled with cold water including several ice cubes. Or use classic method in TIP following recipe.
4 Gently place a chilled poached egg into your cupped hand; pat dry with a clean tea towel. Sprinkle generously with flour, letting excess fall away. Using a spoon large enough to securely hold poached egg, dip poached egg into beaten egg, coating completely. Let excess liquid egg drain back into bowl. Finally lower egg into bread crumb and cheese mixture; patting very gently to adhere to all sides. Set on a tray. Repeat. (If making ahead, cover and refrigerate coated eggs until needed, up to a day.)
5 To prepare spinach, melt butter in a large frying pan or wide saucepan over medium heat. When hot, sauté shallots and red pepper for 5 minutes or until tender. Add about 1 tbsp (15 mL) water, salt, pepper and 1 bag of spinach. Cover. When partially wilted, stir while adding spinach from the second bag. Sauté uncovered for 4 to 5 minutes or until wilted and hot. Set aside, but keep warm.
6 Cut tomatoes into thick wedges; place, skin-side-down, on a broiling pan. Brush with butter.
7 Preheat broiler.
8 Broil 2 to 3 minutes or just until hot but not mushy. Season with coarse salt and freshly ground black pepper.
9 Meanwhile, pour 3 inches (8 cm) oil into a wide, deep pan such as a chicken fryer. Heat over medium-high to 350°F (180°C) on a thermometer; adjust heat as needed to maintain this oil temperature.
10 Working in batches, lower 3 or 4 eggs into the hot oil. Fry, turning once, for 1½ to 2 minutes or until richly golden. Repeat.
11 Divide hot spinach among warmed plates; top with an egg. Divide tomatoes, placing decoratively on plates; serve immediately.
Serves 6 to 8
TIP Poaching Method: This is the classic way to poach eggs. In a wide saucepan, heat 3 inches (8 cm) water and 2 tbsp (30 mL) white vinegar over medium heat until hot and numerous bubbles are forming on bottom of pan and rising to the surface. Do not bring to a full rolling boil—but almost, as rising bubbles keep eggs from sticking to pan bottom. Working in batches, crack 4 eggs into custard cups. Gently pour each, slightly apart, into water. Immediately reduce the heat to medium or medium-low. Poach 4 minutes. Then remove with slotted spoon and, for this recipe, place in iced water to stop cooking. Repeat with another 4 eggs, by first increasing the temperature of water again to almost boiling and reducing heat once eggs are added.
