Buckwheat Galette with Ham and Emmental
A crisp-edged buckwheat galette folded over ham and melted emmental, finished with a runny egg yolk. Savory, high-protein, and made entirely on the stovetop.
- Total
- 15 min
- Prep 5 · Cook 10
- Serves
- 1
- Difficulty
- Easy
You'll practice: Folding · Sautéing
- Savory
- Stovetop
Instructions
-
Grate the emmental coarsely. Cut the jambon slice into 1 cm strips. Crack the eggs into a small bowl, keeping the yolk intact, and season with a pinch of salt and black pepper.
~3 min
Coarse grating creates more surface area so the emmental melts evenly rather than clumping.
Grate the emmental on the coarse side of the grater so it melts evenly instead of clumping.
-
Heat the olive oil in a non-stick frying pan over medium-high heat until it shimmers. Lay the galettes de sarrasin flat in the pan and cook for 1 minute, until the underside is golden and the edges lift slightly.
~1 min
A shimmering pan confirms the oil is hot enough to crisp the galette instead of making it greasy.
Cook the galette on medium-high heat only until the edges crisp; too low and it turns leathery rather than crisp.
Sautéing Keep heat medium-high and move food only when it releases easily; crowding or low heat steams instead of browning.
-
Scatter the jambon strips and half the grated emmental over one half of the galette. Fold the empty half over the filling to make a half-moon and press gently with the spatula.
~1 min
Folding traps steam and heat, helping the emmental melt against the warm ham.
Folding Fold gently with a spatula so the galette doesn't tear; press lightly to seal the half-moon before flipping or sliding.
-
Slide the folded galette to one side of the pan. Pour the eggs into the clear space and cook for 2 minutes, until the white is set and the yolk still soft.
~2 min
Cooking eggs in a clear space keeps the white set while the yolk stays runny.
Sautéing Keep heat medium-high and move food only when it releases easily; crowding or low heat steams instead of browning.
-
Lift the galette onto a warm plate. Slide the eggs on top, sprinkle over the remaining emmental, and fold the galette once more over the egg to serve.
~2 min
Folding Fold gently with a spatula so the galette doesn't tear; press lightly to seal the half-moon before flipping or sliding.