Galette complète | Savoury buckwheat galette

Name: Galette complète | Savoury buckwheat galette
Yield: 1 portion
Cuisine: Französische Küche
Ingredients: 1 buckwheat galette (pancake); 1 egg; 1 handful of Gruyère (grated); 2 slices of cooked ham; 1 tsp butter (unsalted)

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Knuspr-Küche

Die Galette complète ist der Inbegriff französischer Bistro-Küche: Eine herzhafte Buchweizen-Palačinka, gefüllt mit saftigem Kochschinken, würzigem Gruyère und einem perfekt gestockten Spiegelei. In nur 10 Minuten zaubern Sie sich ein Stück Bretagne auf den Teller – ideal für ein schnelles Mittagessen oder ein besonderes Frühstück.

Preparation method

Ingredients overview

1 buckwheat galette (pancake)
1 egg
1 handful of Gruyère (grated)
2 slices of cooked ham
1 tsp butter (unsalted)

Heat a pan over medium heat and grease it with a little butter. Place the galette in the pan with the dark side facing down.

Gently crack the egg into the center of the galette. Lightly 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 area.

Wait 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 has melted and everything is well heated. Serve immediately.

Chef's tip

For an 'oeuf miroir' (sunny-side-up egg), leave the yolk completely runny. If you prefer it a bit firmer, gently pierce the yolk membrane shortly after cracking.