Breton buckwheat galette with egg and ham

Ingredients

For 1 serving

• Buckwheat flour40 g
• Eggs1
• Cooked ham40 g
• Emmental15 g
• Arugula20 g
• Butter4 g
• Salt1 pinch
• Black pepperto taste

Contains: lactose, eggs

Method

1. In a bowl, mix the buckwheat flour with a pinch of salt and add cold water a little at a time, whisking, until you have a batter as runny as single cream; let it rest for a few minutes.
2. Meanwhile, grate the Emmental, rinse and dry the rocket.
3. Heat a large non-stick frying pan over a medium heat, melt the butter, pour in the batter and swirl the pan to spread it thinly; cook for 2 minutes, until the edges lift.
4. Lower the heat to medium-low, crack the egg into the centre of the galette and arrange the ham and Emmental around it.
5. Fold the edges towards the centre to make a square, leaving the yolk uncovered, cover with a lid and cook for 3–4 minutes, until the white is set and the cheese has melted.
6. Slide the galette onto a plate and serve with the rocket and a grind of black pepper over the yolk.