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 Ingredients For bechamel sauce: 6 thick slices of Italian or French country bread, 1 1/2 inch thick Directions Serves 6. Tips:
Gallina De Madre aka Mother Hen Toast
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
extra virgin olive oil
kosher salt and black pepper
8 slices of thin slice of serrano ham
6 eggs (large)
Adapted from Tyler Florence Family Meal
For bechamel sauce:
6 thick slices of Italian or French country bread, 1 1/2 inch thick