Gallina de Madre (‘Mother Hen’ Toast)

It's ham and eggs on a thick, toasty slice of country bread, drizzled with a cheese, horseradish, and nutmeg sauce

Gallina de Madre (‘Mother Hen’ Toast)
Adapted from webmd.com
Gallina de Madre (‘Mother Hen’ Toast)

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from webmd.com

Ingredients

  • 2

    tablespoons unsalted butter (1/4 stick)

  • 1 1/2

    heaping tablespoons flour

  • 1

    cup milk

  • 1

    cup grated Manchego cheese

  • 1 1/2

    teaspoons prepared horseradish

  • 6

    thick slices Italian or French country bread

  • 8-16

    paper-thin slices Serrano ham (if your slices are on the small side, plan to get 16 slices)

  • 6

    eggs

  • 6

    fresh sage leaves

  • pinch of grated nutmeg

  • kosher salt and freshly ground black pepper

  • extra-virgin olive oil

Directions

Make the Manchego bechamel: Melt butter in a saucepan over medium heat. Add flour and cook, whisking constantly, for 2 to 3 minutes; do not allow mixture to take on any color. Gradually whisk in milk and continue to cook, whisking, until mixture thickens and comes to a boil. Add cheese and stir for another minute until it is completely melted. Stir in horseradish and nutmeg, season with salt and pepper, and keep warm while you prepare eggs. Preheat oven to 400°F. Arrange bread on a rimmed baking sheet and drizzle with olive oil. Season with salt and pepper. Toast in the oven until barely golden, about 10 minutes. Arrange 1 or 2 slices of ham on each toast slice, forming it into a nest shape with edges high enough to keep the egg from spilling out. Carefully break egg into each nest and sprinkle with salt and pepper. Return baking sheet to oven and bake until eggs are set but yolks are still slightly runny, about 10 minutes. While eggs bake, heat 1/2 inch of olive oil in a small skillet over medium-high heat. Add sage leaves and fry until crisp and dark, about 2 minutes. Drain on paper towels. Transfer an egg toast to each plate and spoon some of the Manchego bechamel over each. Garnish with fried sage leaf.

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