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:

  1. In a measuring jug combine the buckwheat flour, plain flour, one egg, milk and sea salt. Mix well with a whisk until completely combined.
  2. 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.
  3. 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.
  4. 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