European
France - Vegetarian
Galette Complète
Chef's Menu Description
Classic Breton buckwheat galette folded into a square envelope around savory French cooked ham, melted Gruyère cheese, and a sunny-side-up runny egg, brushed with salted butter.
Ingredients
- • 4 large traditional buckwheat galette crepes
- • 4 thick slices quality French cooked ham (jambon de Paris)
- • 160g French Gruyère or Emmental cheese, grated
- • 4 fresh free-range eggs
- • 40g salted Breton butter for the pan
- • Freshly cracked black pepper and chives
Preparation Steps
1
Phase 1
Melt salted butter on a wide crepe pan or skillet over medium heat. Lay one buckwheat galette flat.
2
Phase 2
Scatter grated Gruyère in the center, lay a slice of ham over the cheese, and crack an egg directly onto the ham.
3
Phase 3
Cook gently until the egg white is opaque and set while yolk remains runny. Fold the four sides of the galette inward to form a neat square frame around the yolk.
4
Phase 4
Brush the crisp outer pastry with extra melted butter, grind black pepper over the yolk, scatter chives, and slide onto a warm plate.