Potato and Cheese Galette with a Soft-Boiled Egg
No need to hit the drive-through for breakfast when you can make the best one at home. Sliced May Queen potatoes and shredded pizza cheese are pan-fried until set, then an egg is cracked into the center and steam-cooked. The cheese on the bottom turns crisp, the potatoes come out fluffy, the cheese inside stays gooey, and the runny yolk coats everything like a rich sauce. Fold in the four sides to shape it into a square for a breakfast that looks as good as it tastes.
INGREDIENTS
Ingredients
INSTRUCTIONS
Instructions
Wash the potatoes, pat them thoroughly dry, and peel them with a peeler. Use May Queen potatoes.
0:09~3 minUse a mandoline to slice them about 5 mm thick.
0:28~3 minAdd salt to the sliced potatoes and lightly rub it in all over.
0:42~1 minPress the released moisture away thoroughly with paper towels.
0:49~2 minSpread only a small amount of the prepared pizza cheese in the frying pan. Use quite a little, just enough that some gaps remain.
1:05~1 minArrange the sliced potatoes neatly on top, overlapping them slightly as you go.
1:22~3 minAdd the remaining cheese on top. Leave a margin around the outside for folding, and keep the center open for the egg you will add later.
1:38~1 minTurn on the heat and warm the pan over high heat at first. Once it sizzles and the cheese begins to melt, lower the heat to low.
1:48~2 minCover and steam-cook for 5 minutes.
1:57~5 minRemove the lid, make a well in the center with a spoon large enough to hold the egg, and crack the egg into the middle. Add more cheese if you like.
2:11~1 minCover again and steam-cook for 3 to 4 minutes, until the egg reaches your preferred doneness. When the time is up, remove the lid and gently shake the pan to check how set the yolk is.
2:21~4 minUsing a silicone spatula, gently fold the four sides toward the center to shape it into a square. Sprinkle with black pepper if you like and serve.
2:33~1 min
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