Josh Emetts’ Buckwheat Galette with Ham and Cheese
This is definitely a weekender breakfast- take time to enjoy putting these ingredients together, then be mindful when eating it- as it bursts with flavour. Want Gluten Free? Use all Buckwheat flour. It is very high in protein with the eggs, milk, cheese and ham- which is perfect for after a workout and will leave you feeling satisfied for hours!
Ingredients: (makes 2 Galettes)
60g Buckwheat
30g Plain flour
1 egg for galette mixture, 2 eggs for on top
150 ml milk
pinch of salt
100g Emmental cheese
8 slices champagne ham
1 knob Butter
Chopped Parsely
Method:
- In a measuring jug combine the buckwheat flour, plain flour, one egg, milk and sea salt. Mix well with a whisk until completely combined.
- Heat a large non-stick frying pan and brush with oil. Pour in half the mixture in to spread and cover the base of the pan.
- Once the galette starts to cook, sprinkle the entire base generously with emmental cheese. Make a ring with the ham, layering it around and leaving space in the centre. Crack one egg in the centre. Once the cheese is melted and the egg is half-cooked, fold in all four sides of the galette, leaving the ham and egg exposed.
- While making the other Galette, add a knob of butter to the pan and then place under the grill or in the oven for a few minutes until done. Finish with sea salt flakes, parsley and black pepper.
Enjoy and be Present xx
