Deep-Fried Brunch Bombs With Eggs Benedict Filling
These deep-fried brunch bombs are the perfect way to serve your favorite breakfast foods in a fun, new way. It looks like brunch just got a lot more interesting!
Equipment
- Frying Pan
- Mason jar rings
- Pot
Ingredients
- 1 cup flour
- 1 tbsp water lukewarm
- 1 egg
- 1 tbsp butter softened
- 1 tsp sugar
- 1 tsp dry yeast
- 1/3 cup milk
- 1 tsp salt
- cooking oil for frying
- 9 slices serrano ham or prosciutto
- 2 tbsp apple cider vinegar
- 3 eggs
- Hollandaise sauce to serve
- chopped herbs to serve
Instructions
- Stir together the lukewarm water and dry yeast, then let the mixture rest for 10 minutes. Once the yeast mixture is ready, knead all of the ingredients together by hand until a smooth dough forms. Cover the dough and let it rise in a warm place for 1 hour.
- Once the dough has risen, divide it into 3 equal segments and roll each one out into a circle. Cover each portion of dough with 3 slices of serrano ham or prosciutto, letting some of the ham fall outside of the dough.
- For the poached eggs, place 3 mason jar rings in a frying pan, then pour the apple cider vinegar mixed with water over them so that they're fully submerged. Bring the liquid to a boil, then crack 1 egg into each mason jar ring. Cover the frying pan and remove it from the heat. Let the eggs sit in the covered frying pan for about 7 minutes so that they cook in the hot liquid.
- Remove the poached eggs from the frying pan and place 1 in the center of each piece of dough on top of the slices of serrano ham or prosciutto.
- Use the excess serrano ham or prosciutto to wrap up the poached eggs.
- Cover the filling with the dough and roll each portion into a ball. Cover the stuffed balls of dough and let them rest in a warm place for 30 minutes.
- Heat a pot filled with cooking oil on the stove to 320°F and fry the stuffed balls of dough in hot cooking oil until golden brown. Stir together the Hollandaise sauce and your favorite chopped herbs, then dip your delicious brunch bombs in it.
