Galette Complète

The most traditional galette filling in Brittany — ham, gruyère and a fried egg cooked right on the pancake.

Ingredients

• 1 galette bretonne
• 1 slice of ham
• 1 egg
• 20g grated Gruyère (or Emmental or Cheddar)
• Butter

Directions

1. Place a galette in the pan and add a dab of butter
2. When butter has melted, break the egg into the centre and spread the white a little with a spatula
3. When the egg is almost cooked, sprinkle the cheese and ham over the white
4. When the cheese begins to melt, fold in the edges into a square so they cover most of the white but leave the yolk visible
5. Serve with salad