Spanish eggs in almond sauce
Spain on a Fork · ♥ 1.5K likes · 23.7K views · 8 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 whole eggs
- cold water
Put four eggs in a saucepan with cold water half an inch above them and heat on high. At the boil, cover, turn off the heat and leave 11 to 12 minutes.
- all-purpose flour
- salt
- pepper
Peel, halve lengthwise and coat each piece in flour seasoned with salt and pepper.
- 60 ml extra virgin olive oil
Heat the olive oil in a medium fry pan over medium heat until hot but not smoking; fry the eggs in a single layer one to two minutes per side until lightly golden. Set aside.
- ⅓ cup blanched almonds
In the same pan, saute the almonds, stirring continuously, two to three minutes. Set aside.
- 4 cloves garlic
- 2 slices baguette
Add the garlic and the baguette squares and stir continuously two to three minutes until lightly golden.
- 1 whole large tomato
- 2 tbsp chopped fresh parsley
- sea salt
- freshly cracked black pepper
Add the chopped tomato and parsley, season with sea salt and black pepper and cook about three minutes more. Take off the heat and cool slightly.
Tomato and parsley
- 120 ml vegetable broth
Process the mixture with the sauteed almonds and half a cup of broth one to two minutes to a creamy sauce with no lumps.
- 120 ml vegetable broth
- 0.17 g saffron threads
Return the sauce to the pan over medium heat with another half cup of broth and the saffron; bring to a simmer.
- fresh parsley
Add the eggs back in a single layer and simmer two to three minutes to absorb the sauce. Transfer to a serving dish and garnish with fresh parsley.