FRIJE

Instructions

• 1.   Mix buckwheat flour with a pinch of salt and water, then whisk until you obtain a smooth and homogeneous texture. Let the dough rest in the refrigerator so it becomes even more flexible and easy to roll out. This step helps achieve a thin and slightly crispy galette when cooked.
• 2.   Heat a well-buttered non-stick skillet over medium heat. Place a Francine buckwheat galette (pre-made or homemade) and let it warm up for a few seconds.
  Crack an egg in the center of the galette and gently spread the white around so it cooks faster. Then add a slice of white ham, and sprinkle grated Gruyère cheese all around the egg.
  Continue cooking until the cheese starts to melt and the egg white is cooked, but the yolk is still runny.
• 3.   Fold the four sides of the galette towards the center, leaving the egg yolk visible in the middle. Serve immediately with a small green salad for a complete meal.

Nutritional information *

Reference

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