Galette Complète (Buckwheat Galette with Ham, Cheese and Fried Egg)
Breton buckwheat galette with cooked ham, melted Emmental and a fried egg, folded into a square; make the batter the night before.
- 30 min
- 506 kcal / serving
- medium
- Protein
- 31.6 g
- Fat
- 29 g
- Carbs
- 28.9 g
Contains: milk, egg (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 75 g gluten-free buckwheat flour
- 75 ml milk (3.5% fat)
- 100 ml water
- 1 pinch salt
- 20 g butter
- 80 g cooked ham (2 large slices)
- 80 g Emmental cheese, grated
- 2 eggs
- 1/4 bunch chives, chopped
- Pepper
Method
- The night before, mix the buckwheat flour and salt in a bowl and gradually whisk in the milk and water until you have a smooth, runny batter. Cover and chill overnight, or for at least 1 hour. Use buckwheat flour explicitly labelled gluten-free: regular buckwheat flour is often milled alongside wheat.
- In the morning, stir the batter; it should be as runny as cream, otherwise add 1–2 tbsp water. Melt the butter.
- Heat a large non-stick frying pan (about 28 cm) over medium-high heat and brush it thinly with butter. Pour in half of the batter, immediately swirl it into a thin layer and cook for 2 minutes until the edge comes away.
- Reduce the heat. Sprinkle half of the cheese over the centre of the galette, lay a slice of ham on top and crack an egg into the middle. Cover and cook for 3–4 minutes until the white is set and the yolk is still runny.
- Fold the edges in to form a square, leaving the yolk exposed. Brush with a little melted butter, season with pepper, sprinkle with chives and slide onto a plate. Make the second galette the same way.
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