Photo: "Mother Hen" Toast: Gallina De Madre Recipe
Ingredients
- 8 thick-cut slices country bread
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Bechamel, recipe follows
- 16 slices shaved serrano ham
- 8 eggs
Directions
Preheat oven to 350 degrees F.
Lay bread out on a sheet tray and drizzle with olive oil, season with salt and pepper and toast lightly. Spoon a dollop of bechamel onto each toast. Arrange 2 slices of ham on each slice of toast and nestle it into a nest shape so the egg will rest in the center. Crack egg and drop into nest on each toast. Bake in oven until eggs are just cooked but the yolk is still slightly runny, about 10 minutes. Season with salt and pepper, if needed.
Bechamel:
- 1/2 stick unsalted butter
- 3 heaping tablespoons all-purpose flour
- 2 cups whole milk
- 1/8 teaspoon grated whole nutmeg
- Kosher salt and freshly ground black pepper
Make the bechamel sauce: Melt the butter in a saucepan over medium heat. Add the flour and stir constantly to incorporate - you do not want any color. Gradually pour in the milk as you stir, and whisk out any lumps. As the mixture thickens up continue to stir until it reaches a boil - this ensures that the flour is cooked completely. Using a microplane or a fine grater, grate nutmeg into bechamel and season with salt and pepper. Set aside and keep warm.
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 2 cups
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By indy_carreno_vi...
Monterrey, Nuev...
on March 02, 2011
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: Delicious!!! (and I have to say it would be Gallina Madre -without the "de" ;
By jo.clyde100_130...
mesa, az
on February 08, 2011
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To get the egg to stay in shape, try a mold around the egg...Cookie cutters, biscuit cutters, tuna cans (empty of course, egg rings, etc.
By ng.morgan65_131...
DeFuniak Spring...
on August 28, 2010
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Made this this morning on a whim. After reading the other reviews I decided to make my "nest" very carefully. I sliced my ham chiffonade style which made it very easy to literally make a nest. worked like a charm. The egg stayed in place very well. There was a slight drizzle of the white that came out around the toast, but my egg was at room temp so that is expected, and it did not affect the crunchiness of the toast in the least. All of the flavors of this dish were perfect. The sauce was a very nice addition, and I loved the crispy edges that formed on the ham. One alteration was adding a sprinkling of shredded manchego cheese YUM. My only problem? The egg. I have tried baking eggs similar to this so many times but I cannot get them to come out right. It has been impossible for me to get the white done and keep the yolk even slightly runny. I have tried plain baking, convection baking, broiling, higher temps, lower temps. It's very frustrating because a firm yolk just isn't worth eating in my opinion. I will keep trying til I get it right though. Buon appetito!
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