Egg in a Nest Recipe

Mastering the Mother Hen Toast

January 31, 2011

There are some recipes that prove to be very difficult. One of them is Tyler Florence's gallina de madre, or mother hen toast. I found the recipe in Tyler Florence's Family Meal cookbook and on the Food Network's website. However, I was shocked by how distinct the two recipes were: the cooking temperature, technique, and bechamel sauce were all different.

I gave the online recipe a try, and to my disappointment, I had a runny egg white mess. I experimented with the one in the book and while the results were better, I knew this breakfast dish must be easier to make.

After my fifth slice of toast, I finally mastered a technique that created a perfectly cooked egg with salty jamon and creamy bechamel. Basically, I didn't make the jamon cup, instead I removed a little bit of bread in the center, and nestled the egg inside. No one realized I cheated! Don't let this tasty toast scare you, keep reading for the recipe and my tips.

Adapted from Tyler Florence Family Meal

Gallina De Madre aka Mother Hen Toast

Ingredients

For bechamel sauce:
2 tablespoons unsalted butter
1 1/2 heaping tablespoon all purpose flour
1 cup whole milk
1 cup grated manchego cheese
pinch of freshly grated nutmeg
kosher salt and ground black pepper

6 thick slices of Italian or French country bread, 1 1/2 inch thick
extra virgin olive oil
kosher salt and black pepper
8 slices of thin slice of serrano ham
6 eggs (large)

Directions

Make the manchego bechamel sauce by melting the butter in a saucepan over medium heat. Add flour and cook, whisking constantly for 2 to 3 minutes. Do not allow the mixture to take any color; turn down the heat if needed. Gradually whisk in the milk until the mixture thickens and comes to a boil. Be sure to boil to completely cook the flour. Add the cheese and stir for another minute. Stir in nutmeg, salt, and pepper. Keep warm over a low heat or using a lid.
Preheat your oven to 400°F. Use your fingers to create a small indentation in the center of the bread, enough to hold most of the egg. Arrange the bread on a rimmed baking sheet and drizzle with olive oil, season with salt and pepper. Toast in the oven for about 10 minutes until just barely golden.
Crack an egg in a individual ramekin or small bowl. Carefully fill the indentation of the bread with the white of the egg. Wait about one minute as the white will begin to soak into the bread. Arrange the serrano ham around the outside of the indentation. Carefully place the egg yolk in the center of each toast. Sprinkle with salt and pepper.
Bake for 10 minutes until the whites are cooked and the yolk is runny.
Plate the toast and spoon over the top manchego bechamel.

Serves 6.

Tips:

Use smaller eggs to prevent them from running everywhere, not extra large.
Skip trying to make the jamon cup; just pick out a little of bread and make a crater for the egg to nest in.
Crack the eggs into a small ramekin, slowly pour the egg white into the bread, and let it soak in a little bit. Place a couple pieces of jamon on the bread and place the egg yolk in the center of the bread.
Once you pull these out of the oven, drizzle with the manchego bechamel.