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Buckwheat galette with champagne ham and swiss cheese

Name: Buckwheat galette with champagne ham and swiss cheese
Yield: 2
Ingredients: 60 g Buckwheat flour (Main); 30 g Plain flour; 3 Eggs; 250 ml Milk; 1 pinch Sea salt; 1 drizzle Olive oil, to oil the frying pan for each galette; 100 g Emmental cheese; 8 slices Champagne ham (Main); 1 knob Butter; 1 small handful Chopped parsley, to serve

for 2 people

Bite

As part of the Nespresso Breakfast Campaign, Nespresso Culinary Ambassador Josh Emett has created exclusive breakfast recipes suited to the five popular morning personality types, and Grand Cru coffee to match. Josh created this galette for Weekender types. He says, "Weekenders enjoy a lazy breakfast over a long coffee, so I think galettes should be compulsory if you're starting the day this way. Relax and ease your way into making this delicious treat and take some care over putting the galette together; it's all about the presentation. A perfect way to start the weekend for the whole family."

See the bottom of the page for more morning types with Josh's breakfast dishes to match.

Ingredients

60 g	Buckwheat flour (Main)
30 g	Plain flour
3	Eggs
250 ml	Milk
1 pinch	Sea salt
1 drizzle	Olive oil, to oil the frying pan for each galette
100 g	Emmental cheese
8 slices	Champagne ham (Main)
1 knob	Butter
1 small handful	Chopped parsley, to serve

Directions

In a measuring jug combine the buckwheat flour, plain flour, one egg, milk and sea salt. Mix well with a whisk until completely combined.
Heat a large non-stick frying pan and brush with oil. Pour in enough mixture to spread and cover the base of the pan.
Once the galette starts to cook, sprinkle the entire base generously with emmental cheese. Make a ring with the ham, layering it around and leaving space in the centre. Crack an egg in the centre. Once the cheese is melted and the egg is half-cooked, fold in all four sides of the galette, leaving the ham and egg exposed.
Add a knob of butter to the pan and the place under the grill or in the oven for a few minutes until done. Finish with sea salt flakes, parsley and black pepper.