AvatarAuthorPaige Wollman
RatingDifficultyBeginner

Breakfast Galette strikes the perfect balance of sweet and savory. The crust is flaky with a hint of sweet and the prosciutto and soft baked eggs add the perfect savory, making this a breakfast favorite with everyone.

Yields6 Servings
Prep Time30 minsCook Time20 minsTotal Time50 mins

For the Crust:
 1 ½ cups all-purpose flour
 ¼ cup sugar
 ½ tsp salt
 ½ cup cold butter, cubed
 6 tbsp ice water
For the Toppings:
 ½ cup shredded cheese
 6 slices prosciutto or bacon, cooked
 10 asparagus stems
 6 Nature's Yoke eggs
 salt and pepper to taste

1

Whisk the flour, sugar and salt together in a medium bowl. Using a pastry cutter, cut in the butter until the mixture resembles coarse, pea-sized crumbs. Add the water and stir until the flour is moistened. (Add one more tablespoon of water if the mixture seems to dry.)

2

Gently knead the dough a few times on a lightly floured work surface until it all comes together. Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic wrap and refrigerator for at least one hour or up to three days.

3

Preheat the oven to 425 F. Line a large baking sheet with parchment paper and set aside.

4

Remove dough from refrigerator. On a lightly floured surface, roll the dough into a 14 inch circle. Transfer dough to the prepared baking dish. Sprinkle cheese onto dough to within an inch and a half of the edge.

5

Arrange the prosciutto and asparagus on top of cheese and fold the edges of the dough over.

6

Bake for ten minutes. Remove from oven and crack eggs carefully into the middle. Season with salt and pepper. Bake for 10-15 additional minutes, depending on how runny you like your eggs.

Ingredients

For the Crust:
 1 ½ cups all-purpose flour
 ¼ cup sugar
 ½ tsp salt
 ½ cup cold butter, cubed
 6 tbsp ice water
For the Toppings:
 ½ cup shredded cheese
 6 slices prosciutto or bacon, cooked
 10 asparagus stems
 6 Nature's Yoke eggs
 salt and pepper to taste

Directions

1

Whisk the flour, sugar and salt together in a medium bowl. Using a pastry cutter, cut in the butter until the mixture resembles coarse, pea-sized crumbs. Add the water and stir until the flour is moistened. (Add one more tablespoon of water if the mixture seems to dry.)

2

Gently knead the dough a few times on a lightly floured work surface until it all comes together. Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic wrap and refrigerator for at least one hour or up to three days.

3

Preheat the oven to 425 F. Line a large baking sheet with parchment paper and set aside.

4

Remove dough from refrigerator. On a lightly floured surface, roll the dough into a 14 inch circle. Transfer dough to the prepared baking dish. Sprinkle cheese onto dough to within an inch and a half of the edge.

5

Arrange the prosciutto and asparagus on top of cheese and fold the edges of the dough over.

6

Bake for ten minutes. Remove from oven and crack eggs carefully into the middle. Season with salt and pepper. Bake for 10-15 additional minutes, depending on how runny you like your eggs.

Breakfast Galette