Ham and Egg Breakfast Galette with Avocado
Ingredients (makes 2 galettes):
For buckwheat crêpes:
- 1/2 cup buckwheat flour
- 1/4 cup all purpose flour
- 1/8 tsp. salt
- 1 egg
- 1 cup water
To prepare separately:
- 1 ripe avocado, pitted and peeled
- 2 tsp. butter
- 2 eggs
- 4 sliced black forest ham, cut into halves
- 1 cup shredded Gruyère cheese
- Salt and pepper to taste
Garnish:
*This recipe was developed for the Gourmet d'Expert® Electric Skillet (EP- RAC50). Adjustments may be necessary when using other models.
1
In a large bowl, whisk together all of the ingredients for the buckwheat crêpes. Cover and let sit for 30 minutes to one hour in room temperature.
2
Check and adjust the batter to heavy cream like consistency. If necessary, whisk in a splash of water to adjust to the right consistency.
3
Slice avocado and set aside.
4
Make a crêpe. Heat the Gourmet d'Expert® Electric Skillet (EP-RAC50) to 360°F. Melt half of the butter on the surface, pour half of the batter and tilt the flat plate to spread the batter evenly.
5
Crack one egg and place in the center of crêpe. While keeping the yolk in the center, gently spread the egg white over the crêpe with a spatula.
6
Place sliced ham around the egg yolk and sprinkle 1/2 cup of cheese. Cover the lid and cook until the egg white sets and cheese has melted - about 5 minutes or to your preferred doneness.
7
Place half of the avocado slices in the center and fold four edges of the crêpe toward the center to form a square.
8
Sprinkle salt and pepper, garnish with parsley and serve while hot.
9
Repeat steps 4 to 8 to make the second galette. Enjoy!
