French cuisine · Breakfast & Eggs

Galette Bretonne

Savory buckwheat galette with cheese, spinach and egg.

Ingredients · for 2 servings

• 150 g buckwheat flour
• 2 eggs + 2 for topping
• Cheese (Emmental)
• Spinach
• Butter

Instructions

1. Whisk buckwheat flour, 2 eggs, a pinch of salt and 350 ml cold water into a smooth batter and rest for 1 hr.
2. Grease a large pan with a little butter over medium heat.
3. Bake a ladle of batter paper-thin, swirling, until the edges release.
4. Sprinkle grated cheese on the galette, add some spinach and crack an egg into the center.
5. Fold in four rims so the yolk stays free and cook for 3–4 min until the white is set but the yolk stays soft.
6. Serve right away – Breton style: with a glass of cider.