I had this dish on a trip to Barcelona many years ago and it remains one of my favorites. It is a new twist on ham and eggs for breakfast, and when I have friends and family staying with us, I like to load up an entire baking sheet.
Make the Manchego béchamel sauce: Melt the butter in a saucepan over medium heat. Add the flour and cook, whisking constantly, for 2 to 3 minutes; do not allow the mixture to take on any color. Gradually whisk in the milk and continue to cook, whisking, until the mixture thickens and comes to a boil. Add the cheese and stir for another minute until it is completely melted. Stir in the horseradish and nutmeg, season with salt and pepper, and keep warm while you prepare the eggs.
Preheat the oven to 400°F. Arrange the 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.
While the eggs bake, heat
Transfer an egg toast to each plate and spoon some of the Manchego béchamel over each. Garnish with a fried sage leaf.
© 2010 All rights reserved. Published by Rodale Books.