Wholemeal buckwheat pancakes: Ham, Cheese, Egg

In the morning, nothing beats a hearty buckwheat galette for a satisfying breakfast or brunch. This simple and quick recipe will allow you to enjoy a balanced and delicious meal. Imagine: the crispiness of the galette, the tenderness of the ham, the melting cheese, and the soft texture of the egg... a true delight! Perfect for starting the day off right or for a Sunday brunch with friends.

This recipe is an adaptation of a family tradition, where buckwheat galettes were a breakfast staple. We've given it a twist by adding flavorful ingredients for an even more enticing result. Get ready to impress your loved ones with this simple yet delicious recipe!

Get ready to savor these wholemeal buckwheat pancakes, a taste experience that is both simple and refined!

Ingredients

Serves 4:

• 4 whole buckwheat pancakes (approximately 15cm in diameter)
• 8 slices of cooked or Serrano ham
• 100g of grated cheese (Comté, Gruyère, or Emmental)
• 4 eggs
• 2 tablespoons of olive oil
• Salt and freshly ground black pepper
• Optional: fresh herbs (parsley, chives) for garnish

Instructions

1. Preheat a frying pan over medium heat. Add 1 tablespoon of olive oil.
2. Place a buckwheat pancake in the hot pan.
3. Place 2 slices of ham on the galette.
4. Sprinkle with grated cheese.
5. Crack an egg in the center of the cheese.
6. Add salt and pepper .
7. Cook the pancake for about 3 to 4 minutes per side, or until the egg is cooked to your liking and the pancake is lightly golden. Carefully flip the pancake using a spatula.
8. Repeat steps 2 to 7 for the other 3 pancakes.
9. Serve immediately, accompanied by a green salad or some raw vegetables. You can sprinkle with fresh herbs for an extra touch of freshness.

Chef's Tips

For best results, use fresh, high-quality buckwheat crepes. You can also add other ingredients as you like, such as mushrooms, tomatoes, or spinach.

For a more complete breakfast, serve your buckwheat pancakes with a green salad or some raw vegetables.

Conservation

It is best to eat buckwheat pancakes immediately after they are made. They do not keep well once cold.