Cooked Egg With IbÉrico Ham Recipes

COOKED EGG WITH IBéRICO HAM

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.

ONE-PAN HAM AND EGGS

Steps:

• Heat olive oil in a skillet over medium-high heat. Toss in ham and cook for 1 to 2 minutes.
• Flip ham and carefully crack an egg on top of each slice. Reduce heat to medium-low, cover, and cook until ham is caramelized, egg whites are just set, and yolks are soft, 2 1/2 to 3 minutes.

COOKED EGG WITH IBÉRICO HAM

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. 2. 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. 3. 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. YIELD 2 servings

HAM, EGG & CHIPS

Steps:

• Put the potatoes in a pan of cold salted water. Bring to the boil, then simmer gently for about 5 mins or until they begin to crack but are still firm (like par-boiling roast potatoes). Drain and spread out on a baking tray. Put in the fridge and leave to cool for at least 1 hr.
• Heat the oil in a large, heavy-bottomed pan or deep-fat fryer to 130C or until a piece of bread browns in 1 min. Put the cooled potatoes in the hot oil and cook for 4-6 mins until they become soft and begin to brown slightly. You can cook all the chips together, but keep checking the temperature of the oil. Remove the chips with a slotted spoon. Drain on kitchen paper, then put back on the baking tray and chill in the fridge for 1 hr.
• Reheat the oil to 190C or until a piece of bread browns in 15 secs. Lower the chips into the hot oil and deep-fry for 4 mins until they are browned and super-crisp. Lift the chips out of the oil with a slotted spoon onto a plate lined with kitchen paper to drain. Sprinkle with salt.
• Meanwhile, get the duck fat nice and hot in a large frying pan before cracking in the eggs. Fry them gently at first, then turn up the heat if you like the whites crisp. Season generously.
• Divide the ham between two plates with the fried eggs, a good spoonful of brown sauce and a generous portion of the triple-cooked chips. Cheers, Dad!