Cooked Egg With Ibérico Ham Food
COOKED EGG WITH IBéRICO HAM
Provided by Glenn Collins
Categories breakfast, easy, quick, side dish
Time 15m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Split open and peel garlic cloves by pressing down on them with the flat side of a kitchen knife. Heat 1 tablespoon olive oil in a medium sauté pan over medium heat. Add garlic and cook until lightly browned, about 5 minutes. Transfer garlic to a plate and set aside.
- Increase heat to medium-high and add 3 remaining tablespoons olive oil. Crack 1 egg into a glass. When oil just begins to smoke, tip pan to a steep angle so oil collects on one side, creating a small bath. Carefully slide egg into hot oil and spoon the hot oil over egg 2 or 3 times. The egg will be ready in about 30 seconds. Transfer egg to a serving plate with a slotted spoon and season to taste with salt. Keep warm. Repeat with remaining egg, reserving the cooking oil when done.
- To serve, place a fried egg on each plate. Tear small pieces of jamon and lay over and around each egg. Garnish with garlic. Sprinkle with sea salt and drizzle reserved cooking oil over each plate.
Nutrition Facts : @context http, Calories 334, UnsaturatedFat 26 grams, Carbohydrate 2 grams, Fat 32 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 275 milligrams, Sugar 0 grams, TransFat 0 grams
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- Peel the potatoes, slice them and lightly fry them in olive oil. They should be half fried and a bit soft. Place them in a flat plate and put some salt.
- Fry the eggs in olive oil (medium heat) just until the egg white is not transparent. We want the fried egg to be soft and the yolk not overcooked.
- Take out the fried eggs from the olive oil and place them on top of the potatoes. Put some salt on the eggs as well. You can also put some grounded black pepper on top, but it’s optional.
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