Buckwheat galette with egg and spinach

Ingredients

For 1 serving

• Buckwheat flour45 g
• Eggs1
• Spinach80 g
• Button mushrooms60 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: eggs,

Method

1. Blend or whisk the buckwheat flour with about two and a half times its weight of cold water and a pinch of salt until the batter is smooth and runny; let it rest for 15 minutes.
2. Meanwhile wipe the button mushrooms with damp paper, trim the base of the stems and slice them; wash the spinach.
3. Heat half the oil in a frying pan over medium-high heat and sauté the mushrooms for 4 minutes, until golden; add the spinach and cook for 1–2 minutes, until wilted; season with salt and pepper and set aside.
4. Heat a wide non-stick pan over medium heat, grease it with the remaining oil, pour in the batter, swirling the pan to coat the base thinly, and cook for 2 minutes, until the edges lift.
5. Flip the galette, crack the egg into the centre and arrange the mushrooms and spinach around the yolk.
6. Fold the four sides in towards the centre to make a square and cook over low heat, covered, for 3–4 minutes, until the white is set and the yolk still soft; finish with a grind of pepper.