Breakfast Galette

Breakfast Galette

Breakfast Galette strikes the perfect balance of sweet and savory. The crust is flaky with a hint of sweet and the prosciutto and soft baked eggs add the perfect savory, making this a breakfast favorite with everyone.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6


For the Crust:

  • 1 1/2 cup all-purpose flour
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 1/2 cup cold butter, cubed
  • 6 tbsp ice water

For the Toppings:

  • 1/2 cup shredded cheese
  • 6 slices prosciutto or bacon, cooked
  • 10 asparagus stems
  • 6 Nature's Yoke eggs
  • salt and pepper to taste


  • Whisk the flour, sugar and salt together in a medium bowl. Using a pastry cutter, cut in the butter until the mixture resembles coarse, pea-sized crumbs. Add the water and stir until the flour is moistened. (Add one more tablespoon of water if the mixture seems to dry.)
  • Gently knead the dough a few times on a lightly floured work surface until it all comes together. Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic wrap and refrigerator for at least one hour or up to three days.
  • Preheat the oven to 425 F. Line a large baking sheet with parchment paper and set aside.
  • Remove dough from refrigerator. On a lightly floured surface, roll the dough into a 14 inch circle. Transfer dough to the prepared baking dish. Sprinkle cheese onto dough to within an inch and a half of the edge.
  • Arrange the prosciutto and asparagus on top of cheese and fold the edges of the dough over.
  • Bake for ten minutes. Remove from oven and crack eggs carefully into the middle. Season with salt and pepper. Bake for 10-15 additional minutes, depending on how runny you like your eggs.


Serving: 1g
Keyword galette

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Recipe Rating

Nature's Yoke - Free-Range Eggs