Spring Buckwheat Galette with Soft Egg, Chard & Chèvre
Lacy gluten-free buckwheat galette folded around a runny egg, wilted chard and fresh goat cheese.
Best for A gluten-free wholegrain breakfast with 20g+ protein to steady blood sugar and keep you full
This is the Breton galette de sarrasin done right: a naturally gluten-free wholegrain batter, rested overnight so it cooks into a thin lace with crisp edges. I fold it around a soft egg, spring chard and tangy chèvre for a breakfast that actually holds you until lunch. The buckwheat brings nutty depth and real fiber, the egg and cheese push it well past 20 grams of protein, and the whole thing comes together faster than a café can seat you.
Ingredients
- 120 g buckwheat flour , 100% buckwheat, certified gluten-free
- 250 ml water , cold
- 3 large eggs , 1 for batter, 2 for filling
- 4 g fine sea salt
- 30 g Unsalted butter , for the batter and the pan
- 150 g Swiss chard , leaves and tender stems, sliced into ribbons
- 60 g fresh goat cheese , crumbled
- 1 garlic cloves , clove, thinly sliced
- 2 scallion , thinly sliced
- 1 g black pepper , freshly ground
- 10 ml olive oil
Instructions
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1
Whisk the buckwheat flour and salt in a bowl, then beat in the cold water and 1 egg until you have a smooth, thin batter the consistency of heavy cream. Melt 10g of the butter and whisk it in. Cover and rest in the fridge at least 1 hour, ideally overnight — this hydrates the buckwheat and gives you lace-thin, crisp-edged galettes.
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2
Warm the olive oil in a skillet over medium heat. Add the garlic and chard stems and cook 1 minute, then add the chard leaves and a pinch of salt. Wilt until just tender and any liquid has cooked off, about 3 minutes. Stir through the scallion and set aside; keep warm.
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3
Heat a 24cm nonstick or crêpe pan over medium-high and rub with a little butter. Pour in a thin ladle of batter, swirling to coat, and cook until the edges lift and crisp, about 2 minutes. Flip, crack an egg into the center and season with pepper. Scatter half the chard and half the chèvre around the egg, then fold the four sides up into a square, leaving the yolk exposed. Cook 1–2 minutes more until the white is just set but the yolk stays runny. Repeat for the second galette and serve at once.