Ham and Brie Breakfast Galette

Makes 4

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For the caramelised onions
1 tbsp butter
3 medium red onions, finely sliced
4 tbsp Siúcra Light Golden Brown Sugar
2 tbsp water

For the galettes
100g plain flour
3 tbsp wholemeal flour
½ tsp salt
2 tbsp rapeseed oil
2 eggs, beaten
2 tbsp Siúcra Caster Sugar
150ml milk              

80g spinach
½ lemon, juice and zest
8 thin slices Brie, to serve
100g shredded home cooked ham, to serve

Oil, for frying
Salt and freshly ground black pepper

4 fried eggs, to serve
Basil leaves or chopped parsley, to garnish


For the caramelised onions, heat a saucepan with butter and oil, add the onions, Siúcra Light Golden Brown Sugar, water and sautéé for about 10 minutes until they are softened and caramelised without becoming brown. Set aside.

For the galettes, combine the salt, plain and wholemeal flour in a bowl. Add the eggs, Siúcra Caster Sugar and whisk well.
Pour in enough milk to form a thin batter and whisk well. Leave sit for 10 minutes. If you feel that the batter to too thick, add 2 to 3 tbsp of cold water and mix well.
Heat a saucepan with a little oil, add the spinach and sauté until just wilted, season with salt and freshly ground black pepper.  Add a splash of lemon juice.

To cook the galette, heat a large frying pan or crepe pan with a little oil over a medium heat.  Pour in some batter to cover the entire pan and swirl until evenly spread. Cook for about 1 to 1½ minutes until golden and then flip over to cook the other side.
Keep warm until ready to serve.

To serve, place a galette onto a warm plate. Spread over some caramelised onion, add warm wilted spinach on top, sprinkle over some lemon zest and arrange cooked ham on top.
Place 2 slices of Brie on top. Top with a little more caramelised onion.   Fold each side of the galette in to form a square leaving a gap in the centre.
Arrange a fried egg on top. Sprinkle over a little coarsely ground black pepper and a little caramelised red onion. Garnish with chopped parsley or basil leaves.
Repeat for the other 3 galette and serve.


Recipe supplied by Catherine Fulvio

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