"Mother Hen" Toast: Gallina De Madre

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: Delicious!!! (and I have to say it would be Gallina Madre -without the "de" ;

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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.

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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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I made this for Easter breakfast this morning. Usually do Eggs Benedict but this looked like a great, lighter, less fat, alternative.

I had the same problem as other reviewers with the eggs sliding off. I even put the bechamel sauce on the ham and nestled the eggs in a dip in the sauce. Still not enough...slid right off onto the hot pan. So for today, scopped up the half set eggs and back onto the bechamel it went. Then finished in oven.

In the future when I make these again....and I will make again....the taste is just great....I will half poach the eggs in acidulated water and THEN put them on the sauce. They would still be less work than Eggs Benedict.

One tweek I did do was to put the tiniest pinch of cayenne into the bechamel sauce. It birghtens is up without tasting the heat.

Try these.....a really great brunch dish.

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I found it much easier to toast the bread and cook the ham (or bacon, as we choose while making the buchamel. In a side pan, I cook an over-easy egg for each slice of the bread. Once all items are done, I carefully lay one of the eggs on each bread slice that has the sauce and the ham/bacon. I had the same problems with the eggs not cooking all the way and/or sliding off the ham. Our friends love it this way and they are still just as elegant and petite.

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8-10-09
My daughter just returned from a month in Spain, I saw Tyler's tapas show today and had to give this a try and see what my daughter and wife thought.

The bread was some crusty garlic loaf from Costco.
The Bechamel sauce I didn't have nutmeg so I used some fresh thyme, and since my ham wasn't the Spanish ham, it was deli thin sliced smoked ham, I added a little mustard to the Bechamel sauce. I sliced the bread thick enough to barely fit in the toaster, and removed when there was a crust starting to form.
I knew I would have trouble with the egg since my bread slices were not that big, so instead of the whole egg, I seperated about half the egg white out. I tried making a little basket/hole for the egg, but it ran off. To solve the problem of egg run off, I use a tooth pick to fold ham and make a ridge, that held in the egg. I put under the broiler for just a few minutes, the yoke cooked very fast as did the little bit of whites left.

The daughter and wife really liked this simple tapas.

Next time I will add some frisee salad w/ balsamic vinegar/ olive oil, on the side

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After reading the reviews here, I thought I'd try another approach to cooking the eggs in the ham "nests". I sprayed a regular size muffin tin with non-stick spray, then curled the ham around to fit inside each cup, and broke the eggs into that. Cooked them 18 min. in the tin to be prefect; all white part done, but yolk still runny.
I cooked the toast as the recipe directed, made sauce as directed. When ham & eggs were done, I assembled as in recipe. Thanks, Tyler, for another outstanding recipe!!!

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My brother made it for us as our Christmas Day breakfast. He made it with Challah bread it was great. I do agree that it definitely takes longer that 15 min in the over at 350 degrees, you just have to it watch more closely after 15 min to still have the runny eggs.

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I liked the look of this when I saw him make it on TV, but when I tried it myself, the egg slid off the base on two of my 'hens'. Haven't made it since, but if I do, will try and make sure the bread's sliced evenly and the 'nest' is more secure.

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I am nuts for clams, can't wait to try this when my brothers are here again.