Buckwheat galette with egg, ham and Gruyère

Ingredients

For 1 serving

• Buckwheat flour50 g
• Eggs1
• Cooked ham40 g
• Gruyère20 g
• Spinach50 g
• Butter5 g
• Saltto taste

Contains: lactose, eggs

Method

1. In a bowl whisk the buckwheat flour with cold water, added a little at a time, and a pinch of salt, until you have a batter as runny as single cream; leave it to rest for 10 minutes.
2. Meanwhile grate the Gruyère, wash and dry the spinach and cut the ham into strips.
3. Melt a knob of butter in a wide non-stick pan over medium heat, pour in the batter and swirl the pan to make a thin galette; cook for 2 minutes, until the edges lift.
4. Flip it, spread the Gruyère, spinach and ham in the centre, leaving the edge free, and crack the egg in the middle.
5. Fold the edges inwards to make a square with the egg showing, cover and cook over medium-low heat for 4 minutes, until the white is set and the yolk still soft.