Savoury ham and cheese galette the perfect filling as you start the day

If you feel the need for an alternative foodie start to your day, try out this delicious savoury ham and brie breakfast galette.

This hearty dish is sure to get your morning off to a wholesome and flavoursome start, while also keeping with breakfast tradition. The infused combination of the ham and cheese will nourish your tastebuds and leave your palate feeling satisfied right throughout the morning. The detailed recipe is for four persons.


For the caramelised onions

1 tbsp butter

3 medium red onions, finely sliced

4 tbsp Siúcra Light Golden Brown Sugar

2 tbsp water

For the galettes

100g plain flour

3 tbsp wholemeal flour

½ tsp salt

2 tbsp rapeseed oil

2 eggs, beaten

2 tbsp Siúcra Caster Sugar

150ml milk

80g spinach

½ lemon, juice and zest

8 thin slices Brie, to serve

100g shredded home cooked ham, to serve

Oil, for frying

Salt and freshly ground black pepper

Four fried eggs, to serve

Basil leaves or chopped parsley, to garnish


For the caramelised onions

Heat a saucepan with butter and oil. Add the onions, Siúcra light golden brown sugar, water and sautéé for about 10 minutes until they are softened and caramelised without becoming brown. Set aside.

For the galettes

Combine the salt, plain and wholemeal flour in a bowl. Add the eggs, Siúcra caster sugar and whisk well. Pour in enough milk to form a thin batter and whisk well. Leave sit for 10 minutes. If you feel that the batter to too thick, add 2 to 3 tbsp of cold water and mix well. Heat a saucepan with a little oil, add the spinach and sauté until just wilted, season with salt and freshly ground black pepper. Add a splash of lemon juice.

To cook the galette

Heat a large frying pan or crepe pan with a little oil over a medium heat. Pour in some batter to cover the entire pan and swirl until evenly spread. Cook for about 1 to 1½ minutes until golden and then flip over to cook the other side. Keep warm until ready to serve.

To serve

Place a galette onto a warm plate. Spread over some caramelised onion, add warm wilted spinach on top, sprinkle over some lemon zest and arrange cooked ham on top. Place two slices of brie on top. Top with a little more caramelised onion. Fold each side of the galette in to form a square leaving a gap in the centre. Arrange a fried egg on top. Sprinkle over a little coarsely ground black pepper and a little caramelised red onion. Garnish with chopped parsley or basil leaves. Repeat for the other three galettes and serve.


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