andrejthechef
PortugalBreadBreakfastVegetarian

Torrada com Manteiga e Galão

Thick-cut white bread griddled in butter until crisp and golden, cut into pieces and served with a galão, the tall glass of milky coffee found in Portuguese cafés.

prep
5 min
cook
10 min
total
15 min
serves
2
level
easy
Thick slices of golden buttered toast cut into pieces on a white plate beside a tall glass of foamy milky coffee.

In Portuguese cafés a torrada is thick-cut white bread, buttered and pressed on a hot plate until it is crisp on the outside and soft within, then cut into pieces. It comes with a galão, a tall glass of coffee with a lot of milk and a layer of foam, and it is a quick breakfast or a mid-afternoon snack.

A thick slice of soft white sandwich bread (pão de forma) works best, and medium heat is the key: high enough to color the surface, low enough that the butter browns instead of burning. A galão is roughly one part espresso to three parts hot milk, with the coffee poured into the glass first.

Torrada com Manteiga e Galão is one of the best breakfasts from around the world.

method

  1. Spread the softened butter thickly over both sides of each slice of bread, right to the edges. The butter is what browns the surface, so do not be shy with it.

  2. Heat a cast iron griddle or heavy skillet over medium heat for 2 minutes. A drop of water should sizzle but not vanish instantly.

  3. Lay the bread in the pan and cook 2 to 3 minutes per side, pressing down gently with a spatula or a smaller pan, until deep golden and crisp at the edges with a soft middle.

  4. Put a pat of cold butter on top of each hot toast and let it melt into the surface. Cut each toast into 2 or 3 pieces.

  5. Make the galão: pull the espresso (or brew strong coffee) into 2 tall heat-resistant glasses, about 40 ml each.

  6. Heat the milk to about 65°C (150°F) and froth it with a steam wand or handheld frother until it has about doubled in volume with a thick foam. Pour it into the glasses, spooning the foam on top, and stir in sugar if you like. Serve with the toast.

chef's tips

  • Use soft, squishy white bread, not artisan sourdough. The soft crumb is the point.
  • Cook the toast in batches and keep it in a 100°C (210°F) oven so every piece is served hot.
  • No steam wand: heat the milk in a pan, then froth it with a handheld frother or shake it in a jar with the lid on.