A buckwheat galette, crispy on the edges, filled with ham, melted Emmental, and an egg with a runny yolk. The great Breton crêperie classic: simple, generous, and perfectly doable at home.
Ingredients
- 4 pieces ready-to-fill buckwheat galettes
- 4 slices high-quality cooked ham
- 4 pieces fresh eggs
- 120 g grated French Emmental
- 40 g lightly salted butter
- to taste fine salt
- to taste ground black pepper
Method
- Heat a large skillet or a crêpe pan over medium-high heat for a few minutes, until a knob of butter foams immediately without burning.
- Lightly butter the surface, lay a galette down, and warm it until it softens in the center and begins to crisp around the edges.
- Scatter grated Emmental in the center, then let it melt gently until glossy and stringy.
- Place the ham on the hot cheese, centering it, then crack the egg in the middle without breaking the yolk.
- Gently spread the egg white with a spatula to help it cook, keeping the yolk intact; continue until the white is set and opaque.
- Season lightly with salt and pepper, then fold the edges of the galette toward the center to form a square, leaving the yolk visible.
- Add a small touch of butter to the edges and let brown further until the galette is crispy underneath and highly fragrant.
- Slide the galette onto a warm plate and serve immediately, while the cheese is melted and the yolk still runny.
- Repeat the process with the remaining galettes, adjusting the heat if the edges color too quickly.
Nutrition
Per serving
- Energy
- 338.4 kcal
- Protein
- 23.63 g
- Carbohydrate
- 8.06 g
- Fat
- 23.98 g
- Fibre
- 0.93 g
- Calcium
- 310.28 mg
- Iron
- 1.19 mg
- Magnesium
- 42.53 mg
