A classic Breton-style buckwheat galette with crisp, lacy edges, melted cheese, savory ham, and a softly set fried egg. It is a satisfying main dish with a nutty batter and contrasting textures.
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Buckwheat provides a fragrant, earthy base that stands up to salty ham and nutty cheese, while the egg yolk creates a rich sauce for the crisp-edged galette.
Refrigerate cooked galettes in an airtight container for up to 2 days. Separate them with parchment if stacking.
Reheat each galette in a lightly buttered skillet over medium-low heat for 3 to 4 minutes, covered, until hot and the cheese is melted. Cook fresh eggs separately if possible.
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