There’s an old adage that says the way to a man’s heart is through his stomach and I find this to be pretty true at least when it comes to my husband! He loves food and gets really excited when I try out new recipes on him, which as you can imagine is pretty often around here! For V-Day I sought to surprise him with a twist on his favorite breakfast (he’s a fried egg, toast and ham or bacon kind of guy) in a fancy and unique way! Handmade gifts—especially edible—are part of my love language and I wanted this to be a breakfast he’d remember! Want to go the extra mile for your significant other? I guarantee this breakfast—in bed or not—will impress!
Galettes are made with bread dough or puff pastry. The nice thing is you can modify this recipe with any ingredients your family likes. For this recipe, I used parchment paper on a baking stone. To easily move the galette atop the parchment paper to the hot stone, use a pizza peel. It’s like a big spatula!
The first step in making breakfast galettes is to saute the vegetables and meat. Then make little “baskets” out of the dough to add the ingredients too. Once the galette bakes for about 15 minutes, crack an egg overtop of the galette. Then continue to bake for another 10-15 minutes.
Finish these rustic breakfast galettes by topping with the cheese of your choice! A savory breakfast packed with protein!
- ½ lb. bread dough (I used the Master Dough recipe from Artisan Bread in 5 Minutes a Day but any French or Italian dough would work from refrigerator section in most stores) OR #2 sheets of puff pastry
- Extra virgin olive oil
- ½ cup chopped ham (alternatives: sausage, bacon or pancetta)
- ½ cup fresh mushrooms, chopped
- (1) roasted red pepper, cut into strips
- ¼ onion, sliced
- Salt & pepper
- Ground thyme (or any fresh or dried herbs of choice)
- 2 eggs
- 2 tbsp. shredded cheese (any variety)
- Preheat oven with a baking stone to 450 degrees F and let preheat for at least 30 minutes to get the stone nice and hot (if using puff pastry consult baking instructions).
- In a large sauté pan, sauté mushrooms, onions and ham over medium high heat with a drizzle of olive oil until onions are tender, ham is lightly browned and mushrooms are soft, approximately 5-7 minutes. Set aside.
- Divide dough into ¼ lb. balls and roll out on a lightly floured surface into a 5-6” round.
- Place rolled out bread rounds onto a piece of parchment paper set atop a pizza peel (this is the best method when using a preheated pizza stone but any surface you can slide the parchment paper off of onto the stone will work in place of the pizza peel).
- Leaving at least an inch around the edge split the sautéed onions, mushrooms and ham between the two rounds leaving a well in the center.
- Top with roasted red pepper strips and season with salt, pepper and ground thyme to taste.
- Gently fold up the edges around the round to create a bowl effect---the folded up dough acting as the sides of the bowl. Brush exposed dough with olive oil .
- Transfer parchment paper carefully onto the preheated baking stone.
- Bake for 15 minutes.
- Remove from oven, crack and egg into the well of each galette and bake for an additional 10-15 minutes or until egg has set.
- Remove from oven, sprinkle with cheese if desired.
- Serve & enjoy! Yields 2 individual servings.