1 Serving
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Ingredients for the batter
- 1 Buckwheat Galette (Crêpe)
- 1 Egg
- 1 Handful Gruyère (grated)
- 2 Slices Cooked Ham
- 1 tsp Butter (unsalted)
Preparation
- 1Heat a pan over medium heat and grease it with a little butter. Place the galette dark side down in the pan.
- 2Carefully crack the egg into the center of the galette. Gently spread the egg white over the surface with a spoon, while keeping the yolk whole and runny in the center. Sprinkle the grated Gruyère around the yolk and distribute the ham pieces over the remaining surface.
- 3Wait about 30 seconds until the egg white begins to set. Then fold the four sides of the galette towards the center to form a square, leaving the egg yolk visible in the middle. Leave the galette in the pan for about another minute until the cheese is melted and everything is well heated. Serve immediately.
Tip
For an 'Oeuf miroir' (fried egg), leave the yolk completely runny. If you prefer it a bit firmer, briefly pierce the yolk membrane after cracking.
