Broken Eggs with Serrano Ham
Ingredients
- 800 gPotato (peeled and cut into sticks)
- 130 mlExtra virgin olive oil (absorbed during frying (estimated))
- 4 pcEgg (very fresh)
- 100 gSerrano ham (in thin strips)
- 1 pinchSmoked paprika (for garnish)
- 1 pinchGray sea salt (to taste)
- 1 pinchBlack pepper ground (to taste)
Method
Confit potatoes in olive oil, topped with fried eggs where the yolk breaks and coats the plate. Serrano ham adds a firm bite and a powerful salty kick.
- 1
Peel and cut the potatoes into irregular sticks or half-centimeter slices. The irregular thickness provides varied textures after cooking.
- 2
Submerge the potatoes in a pan filled with hot olive oil. They should first become tender, then increase the heat to brown them slightly. A knife tip should slide in with no resistance.
- 3
In the same very hot oil, crack the eggs. We are looking for the 'puntilla': a brown, crispy lace edge on the white, while the yolk remains perfectly liquid and glossy.
- 4
Place the eggs over the hot potatoes, sprinkle with Serrano ham strips and smoked paprika. At the table, tear the eggs with two forks so the yolk coats the entire dish.
Frequently asked questions
How do you get this dish right?
- The oil must be very hot before cracking the eggs to get the crispy lace without overcooking the yolk.
- Only salt the potatoes at the very last moment so they stay firm.
How long does this dish keep?
This dish does not keep; it must be eaten immediately to enjoy the runny egg yolk.
