Galettes with ham and egg

Ingredients for 6 servings:

• 250 g flour (buckwheat flour)
• 2 eggs for the gallettes
• 200 ml water
• 200 ml milk
• 1 pinch of salt
• Butter, salted
• 6 slices of ham
• 6 eggs for the fried eggs
• some chives

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Galettes from Brittany / France

Sift the flour through a fine sieve into a bowl. Crack 2 eggs into the flour. Add approximately 200 ml of water and stir in. Then add 200 ml of milk and whisk until smooth. Let the dough rest in a cool place for approximately 1 hour. After the resting time, heat a pan and melt the butter. Measure a small amount of batter for each galette, ideally using a small ladle, to ensure the galettes are even. Pour into the pan and quickly spread it out with a wooden spatula. As soon as the surface of the batter is firm, turn it over with a spatula. Keep the finished galettes warm in the oven. Meanwhile, lightly fry the ham in a pan. Fry the remaining eggs in butter on one or both sides as usual. To serve, place the ham, then the egg on a galette and garnish with some chives. Fold the sides in to form a square. Serve with a glass of cider from a porcelain cup.