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.