What could be more tasty as a quick lunch or brunch for a few people? With the addition of some strong flavours – olive tapanade, rocket, hot tomato chutney – and an iron-rich poached egg, you’re set for the rest of the day! Poaching an egg isn’t rocket science so don’t be put off if you haven’t done it before – we provide our idiot’s guide below…
Makes 5 large galettes
125 g buckwheat flour
1/4 tsp salt
1 large egg
olive oil for frying
1 egg per person (Super Fresh)!
tapanade
chutney of your choice
Some rocket or other leaves
1. In a large bowl, whisk together the flour, salt and egg with 300ml of water to form a smooth batter. Make sure there are no lumps of flour, and leave to sit for at least 10 minutes.
2. Heat a little oil in a heavy based frying pan and add a ladle full of batter to cover the base of the pan. You need the pan fairly hot so that it doesn’t take for ever to cook! Cook for a couple of minutes on each side until turning golden but not overly crisp. Once cooked remove from the pan, add a little more oil and repeat the process until you have used up all the batter!
3. spread the galettes with tapanade, some blobs of chutney and rocket leaves, and now make the poached eggs.
4. Crack the eggs into small individual bowls, ready to slide into the pan. Boil a large wide pan of water, remove from the heat and immediately add the eggs into their own section of the pan – against the side helps them stay intact. Cover with a lid and leave for 2 to 3 minutes. Remove from the pan with a slotted spoon and put on top of your galette – voilà!
some other ideas we had for toppings ::
- Cooked mushrooms with a little goats cheese and rocket
- Roast peppers and aubergine with tomato sauce and mint
- left over ratatouille or stew and salad leaves
- humous with grated carrot and coriander
