Spanish eggs with bread and garlic sauce
Spain on a Fork · ♥ 1.6K likes · 23.9K views · 8 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 8 whole large eggs
- water
Put the eggs in a saucepan in a single layer, cover barely with water and heat on high.
- 2 slices baguette
- 6 cloves garlic
Fry the baguette slices and the peeled garlic cloves 3 to 4 minutes until lightly golden all around, then remove.
- ¼ tsp saffron threads
- 5 g chopped parsley
- sea salt
Pound the fried garlic with the saffron, parsley and salt in a mortar until well mashed.
- 30 ml vegetable broth
Add the fried baguette and pound to a paste, then mix in the vegetable broth.
- ice water
Transfer the eggs to a bowl of ice water for about a minute, then peel them over the water.
- 60 g all purpose flour
- ½ tsp sweet smoked Spanish paprika
Mix the flour, paprika and cumin in a shallow bowl.
- 1½ g ground cumin
- 1 whole large egg
- 15 ml milk
Whisk the egg with the milk, salt and pepper in a second shallow bowl.
- sea salt
- freshly cracked black pepper
Coat each peeled egg in the flour mixture, then in the egg wash, fully coated at each stage.
Fry the coated eggs in the hot oil in a single layer about 5 minutes until golden all around, then remove.
- 360 ml vegetable broth
In the same pan add the vegetable broth, season with salt and pepper, add the bay leaves and bring to a boil on high.
- 2 whole bay leaves
- sea salt
- freshly cracked black pepper
Lower to low heat, stir in the bread and garlic paste.
Return the eggs in a single layer, flip each to coat and simmer 2 to 3 minutes until heated through.
- chopped parsley
Off the heat, transfer to a serving dish and top with chopped parsley.
Serving and tasting