Add a little 'je ne sais quoi' to your life - make this instead of your next bacon & egg butty!

Ingredients (serves 5):

      Galette mixture -

  • 1  x cup plain flour
  • 1/2  x cup galette flour (use plain flour if unavailable)
  • 1 x cup milk
  • 1 x cup water
  • 1 x egg
  • 1 x heaped teaspoon of margarine
  • Pinch salt
  • Sprinkle of pepper

     Filling -

  • 5 x slices Danish salami
  • 5 x eggs
  • 250g x grated Emmental cheese

Method

  1. Place all galette mixture ingredients in a blender and blend for 2-3 minutes until smooth and creamy. Allow mixture to stand for at least 30 minutes, but overnight in the refrigerator is better.
  2. Preheat a crepe pan on stove top for a few minutes until hot. Turn on oven/grill
  3. When crepe pan is up to temperature, give the galette mixture a quick blast in the blender, then pour mixture into crepe pan to thinly cover entire base of pan.
  4. After about 60 seconds flip the galette in the pan and reduce heat. Then place 1 slice of salami in centre and place grated Emmental cheese loosely around edge of salami slice  to form a wall. Cheese wall should be about 1cm high/wide. Quickly fold edges of the galette to form a square, leaving a 'well in the centre into which to place cracked egg.
  5. Crack the egg into the 'well' in the centre of the galette, and then place under grill, while still in the crepe pan. Should be about 12 -15cm away from grill element. Grill until galette starts to brown and egg white appears cooked (yolk should still be soft).
  6. Repeat and Serve!