Buckwheat galette with egg, ham and mushrooms

Ingredients

For 1 serving

• Buckwheat flour50 g
• Eggs1
• Cooked ham40 g
• Button mushrooms100 g
• Emmental20 g
• Mixed salad greens60 g
• Butter5 g
• Extra virgin olive oil5 g
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs,

Method

1. In a bowl whisk the buckwheat flour with the measured cold water and a pinch of salt until the batter is smooth and runny; leave it to rest for 15 minutes.
2. Meanwhile wipe the button mushrooms with a damp cloth, slice them and sauté in a frying pan with the oil over medium-high heat for 5 minutes, until golden; salt them. Grate the Emmental.
3. Heat a wide non-stick frying pan, about 26 cm, over medium heat with the butter; pour in the batter, tilting the pan so it spreads thinly, and cook for 2 minutes, until the edges lift.
4. Without flipping it, scatter the Emmental, cooked ham and mushrooms over it leaving the centre clear, crack the egg into the middle and season the white with salt and pepper.
5. Fold the edges inwards to form a square, cover and cook over low heat for 3–4 minutes, until the white is set and the yolk still soft.
6. Wash and dry the mixed salad, dress with a drizzle of oil and serve with the galette.