Eggs With Serrano Ham And Manchego Cheese Green Olive Relish And Migas Recipes

EGGS WITH SERRANO HAM AND MANCHEGO CHEESE, GREEN OLIVE RELISH, AND MIGAS

Steps:

• For relish:
• Combine all ingredients in small bowl. DO AHEAD: Relish can be made 1 day ahead. Cover and refrigerate.
• For migas:
• Preheat oven to 375°F. Stir olive oil and garlic in large bowl. Add bread cubes and toss to coat well. Transfer bread to heavy large baking sheet and bake until lightly toasted yet still chewy, about 10 minutes. Cool.
• For salad:
• Whisk olive oil, vinegar, and shallots in large bowl. Add arugula, frisée, and migas; toss well. Season lightly with fleur de sel. Divide salad among 4 plates.
• For eggs:
• Heat olive oil in large nonstick skillet over medium heat. Add eggs; immediately cover top of each egg with cheese, dividing evenly. Cover and cook until egg whites are just set and cheese softens, about 2 minutes. Carefully transfer 1 egg to each plate; top with ham and season with pepper. Top each egg with relish, dividing evenly.
• A Spanish cheese made from sheep's milk; sold at some supermarkets and at specialty foods stores.

GREEN EGGS AND HAM

Steps:

• Preheat a broiler or a lightly oiled stove-top grill pan.
• Bring the water to a boil in a medium saucepan. Salt the water, add the vinegar, and then lower the heat so the water barely bubbles. One at a time, break the eggs into a custard cup or small bowl, and then pour into the water, trying not to break the yolks. With a slotted spoon, gently lift and shape the whites around the egg yolks until glazed but still liquid, about 2 1/2 minutes longer.
• While the eggs poach, toast the bread slices on both sides. Put a slice of toast on each of 2 plates. Immediately top with the prosciutto so that it softens from the heat of the toast. Lift the poached eggs out of the water with a slotted spoon, letting excess water drip off, and then place an egg on each toast. Drizzle each toast with 2 teaspoons chive oil and then grind a little black pepper over each. Serve immediately.
• Chive Oil:
• 2 cups coarsely chopped fresh chives
• 1 cup olive oil
• Place chives and olive oil in a blender and puree. Strain through a fine-mesh strainer. Pour through a funnel into a bottle for storage. Cover and refrigerate. Use within 2 weeks.
• Yield: 3/4 cup

SERRANO HAM AND MANCHEGO CROQUETAS

Steps:

• In a large mixing bowl or in the food processor combine mashed potatoes, cheese, ham and eggs. Season with plenty of salt and freshly ground black pepper. The mixture should still be wet enough so the bread crumbs stick to the croquettas. Form into croquettas (makes about 2 dozen, medium-sized) and dip into panko bread crumbs, seasoned with salt and pepper. Pat lightly so the crumbs stick. Lay out on a tray, cover and refrigerate for at least 30 minutes before frying.
• To fry, heat 1-inch of vegetable oil in a deep-fryer or heavy bottomed pot, over medium heat to about 360 degrees F. Fry in small batches, turning once until evenly browned. Each batch should take approximately 5 to 6 minutes. Drain on paper towels and season with kosher salt. Transfer to a serving platter and sprinkle with chives and shaved manchego. Serve with Romesco Sauce.
• Toast almonds in a skillet over medium heat until golden, about 3 minutes. Transfer almonds to a blender. Add roasted red peppers, egg yolk, garlic, zest, and season with salt and pepper. Pulse a few times to combine the ingredients. With the blender on low speed drizzle in the olive oil. Once it begins to emulsify, stop the blender and add the orange juice, and sherry vinegar. Buzz once more to fully emulsify.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs. Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.