Potato and Cheese Galette with a Soft-Boiled Egg
Main · European22 min(Prep 10 min + Cook 12 min) · 520 kcal per serving · 1 serving · Easy
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.
Instructions
- Wash the potatoes, pat them thoroughly dry, and peel them with a peeler. Use May Queen potatoes.
- Use a mandoline to slice them about 5 mm thick.
- Add salt to the sliced potatoes and lightly rub it in all over.
- Press the released moisture away thoroughly with paper towels.
- Spread only a small amount of the prepared pizza cheese in the frying pan. Use quite a little, just enough that some gaps remain.
- Arrange the sliced potatoes neatly on top, overlapping them slightly as you go.
- Add 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.
- Turn 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.
- Cover and steam-cook for 5 minutes.
- Remove 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.
- Cover 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.
- Using 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.
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