Mother Hen Toast
Crisp slices of prosciutto create sturdy bowls that hold the soft eggs in these delicious breakfast toasts.
Serves: 1Prep: 5 minutesCook: 35 minutesTotal: 40 minutesDifficulty: Easy
- 1 loaf artisanal bread
- 8 slices Private Selection™ Old World Prosciutto
- 8 eggs
- Salt, to taste
- Freshly ground black pepper, to taste
- 3 tablespoons unsalted butter
- 1 tablespoon salted butter
- 1⁄4 cup flour
- 1 cup milk
- 1 1⁄4 cups grated Private Selection™ Vermont Extra Sharp White Cheddar Cheese
- Pinch Private Selection™ Ground Nutmeg
- Pinch Private Selection™ Cayenne Pepper
- Preheat oven to 450°F. Position rack in upper third of oven. Coat rimmed sheet pan with cooking spray. Slice bread into 1½” thick slices. (Slice on bias, if needed.) You will need 8 slices.
- With fingers, press centers of each bread slice to create a well, leaving ½” border. Lay on sheet pan and bake 5 minutes, until lightly toasted. Place 1 slice prosciutto in each bread well to create a nest (fold over any overhang).
- Crack egg into small bowl, then gently slide into nest (it’s okay if egg white spills out). Repeat with remaining eggs and toasts. Sprinkle eggs lightly with salt and pepper. Bake until whites are set but yolks are a little runny, about 20 minutes.
- As eggs bake, make sauce. In small saucepan, melt butter over medium heat. Add flour and cook, whisking, 1 minute.
- Whisk in milk, bring to simmer and cook, whisking, until thickened, about 10 minutes. Stir in cheese, nutmeg and cayenne, seasoning to taste with salt and pepper.
- To serve, spread generous spoonful of sauce on plate. Use spatula to lift toast from sheet pan. Lay one toast on sauce, then drizzle more sauce over the top. Repeat with remaining toasts. Serve immediately, refrigerating any leftovers.