Fried Eggs with Jamón and Caviar

Total: 30 mins

Yield: 4


  • Extra-virgin olive oil, for frying
  • 4 large Yukon Gold potatoes, peeled and cut into 1/4-inch-thick fries
  • Kosher salt
  • 8 large eggs
  • 8 slices of jamón ibérico or serrano ham
  • 2 ounces sturgeon caviar


Step 1

Preheat the oven to 275°. Set a rack in a large baking sheet. In a large cast-iron skillet, heat 3/4 inch of olive oil to 300°. Working in 2 batches, fry the potatoes until golden brown and lightly crisp on the outside, about 7 minutes. Transfer the potatoes to the rack to drain and immediately season with kosher salt. Keep warm in the oven.

Step 2

Carefully transfer 1 cup of the hot olive oil from the cast-iron skillet to a large nonstick skillet. Crack 4 of the eggs into the skillet and gently fry over moderately low heat until the whites are set and the yolks are slightly runny, about 5 minutes. Transfer to a plate. Repeat with the remaining 4 eggs.

Step 3

Divide the fries among 4 plates. Top each plate with 2 fried eggs, 2 slices of ham and a spoonful of caviar, if desired, and serve immediately.

Recipe: Food & Wine | Photo: Abby Hocking