Spanish Creamed Eggs
Spanish Creamed Eggs offer a delightful combination of textures and flavors, featuring creamy egg yolks nestled in egg whites, all enhanced by a rich Spanish sauce. This classic dish from the early 1900s is a satisfying and elegant meal, perfect for a brunch or light dinner. The dish is a savory delight with a touch of spice and fresh herbs.
Ingredients
- 8 large Eggs (Quantity estimated (not specified in original recipe))
- 2 tablespoons Butter (Quantity estimated (not specified in original recipe))
- 2 tablespoons All-purpose flour (Quantity estimated (not specified in original recipe))
- 1 cup Milk (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Paprika (Quantity estimated (not specified in original recipe))
- 2 tablespoons Fresh parsley, finely minced (Quantity estimated (not specified in original recipe))
- 1 large Raw egg (Quantity estimated (not specified in original recipe))
- 1/2 cup Bread crumbs (Quantity estimated (not specified in original recipe))
- 2 cups Olive oil (Quantity estimated (not specified in original recipe))
- 4 slices Toast (Quantity estimated (not specified in original recipe))
- 1/2 cup Spanish sauce (canned or homemade) (Quantity estimated (not specified in original recipe))
Instructions
- 1Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove from heat and immediately transfer the eggs to an ice bath to stop the cooking process. Peel the eggs carefully.
- 2Cut the hard-boiled eggs lengthwise. Remove the yolks from all but one egg (reserve the remaining egg for garnish). Mash the yolks. In a small saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour and cook for 1 minute to form a roux. Gradually whisk in 1 cup of milk until smooth. Season with salt and paprika. Cook, stirring constantly, until the sauce thickens. Stir in the mashed egg yolks and finely minced parsley.
- 3Fill the egg white halves with the yolk and white sauce mixture. Fasten the egg halves together with toothpicks. Dip the filled eggs in raw egg, then roll in bread crumbs. Heat olive oil in a deep fryer or large skillet to 375°F (190°C). Fry the eggs until golden brown, about 2-3 minutes. Drain on paper towels.
- 4Remove the toothpicks. Separate the eggs where they were joined with a knife. Sprinkle the center with crumbled dry yolk from the reserved egg. Place the eggs on toast. Make a border of chopped egg whites cut into rings. Pour hot Spanish sauce partly over and around the eggs. Garnish with parsley and serve immediately.