Galette complète
5 min
Under an hour
Rohlík vaří
Ingredients
Preparation method
On a heated pan greased with fat, place the galette with the dark side down, immediately crack an egg into the center of the galette (carefully spread the egg white as much as possible over the surface, the yolk should remain whole and runny), sprinkle cheese around the yolk and distribute pieces of ham over the remaining surface.
Wait approximately 30 seconds, fold the edges of the galette to form a square (the edges of the galette should not cover the yolk, it must be visible) and let it heat for another minute so that everything is hot (including the filling) and you can serve.
Chef's tip
If you don't like the so-called 'oeuf miroir' (the yolk is completely runny), after cracking the egg onto the galette, pierce the yolk membrane as well.