Breakfast Galette’s

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#drool

Drumroll please…the long-awaited Breakfast Galette’s are here and ready for you to make! This was one of the first creations I made when I got into cooking, as it’s simple with cheap ingredients. Plus, is there anything in this world more satisfying than bacon?

The backstory: I had a highly-anticipated weekend getaway with friends, so there was a lot of pressure and expectations for a delicious breakfast. In a hungover panic, I grabbed whatever ingredients sounded decent (eggs, crescent rolls, cheese and bacon), and made this up. The reviews and responses were much better than I could have imagined, and since then the Breakfast Galette’s have been a requested (sometimes even begged for) kind of breakfast. And boy oh boy is this easy!

P R E P

The prep for these little bad boys is simple: bacon. Personally, bacon is the BEST kind of prep: your guests can wake up to the smell of bacon and you’re able to do other things while it’s cooking (like pour up the mimosas…). Aside from cooking up the bacon, you’ll need to prepare the Galette dough–aside from that your meal is easy and ready to go!

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How do YOU like your Bacon?

What you’ll need

  • 2 cookie sheets, lined with parchment paper. If you don’t have 2, you can do these twice in two separate batches.
  • 1 frying pan, to cook the bacon. If you’d rather bake your bacon, you can use a separate cooking sheet.
  • 1 pound of bacon. Trust me, you’ll be snacking as you go along so the more the merrier.
  • 2 cans of original Pillsbury crescent rolls. You can alternatively use Puff Pastry if you’d prefer.
  • 8 eggs.
  • 1 cup of shaved, grated or shredded Parmesan. Up to you! I usually do grated or shaved.
  • Fresh Basil, cut into strips.
  • Salt and Pepper, to taste.

Total Prep Time: 15 minutes.

Total Cooking Time: 30 minutes.

Servings: 4.

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Create a wall so the eggs won’t run over!
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Carefully crack 2 eggs into each Galette
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Add bacon, cheese, salt and pepper!

Directions

  • Preheat oven to 350 degrees.
  • While the oven preheats, heat your frying pan on medium heat. Once hot, add in your bacon and cook until it’s too your crispy-ness liking. Remember that you’ll be cooking this in the oven, so try not to overcook your bacon.
  • While the bacon is cooking, prepare your dough. Set out your cooking sheet (with parchment paper).
  • Start with 1 can of Pillsburg Dough and roll it out onto your pre-prepared cookie sheet. Separate the dough in half, so you’re creating two Galette’s.
  • Pinch the creases together so that the bottom is sturdy (you don’t want the egg to seep through the bottom).
  • Roll the edges of the dough around both squares until you create “a wall”. You want this to be a thick wall so that the eggs don’t run over. Also, once this is cooked the dough will expand, so if it looks small don’t worry–it’ll get bigger afterwards!
  • Repeat with the other cookie sheet and can of dough, creating 4 Galette’s in total.
  • Carefully crack two eggs into each Galette. Sprinkle Parmesan cheese, salt and pepper over the eggs.
  • Place a few pieces of cooked bacon onto each galette, between the eggs.
  • Sprinkle the rest of the Parmesan.
  • Bake for 15-20 minutes. The time may vary, so check and make sure that the edges of the Galette are golden and the eggs are done.
    • Pro tip: Ask your guests how they like their eggs. The best way is for the eggs to be a little runny, so 15 minutes max in the oven should do the trick. If you’d prefer your eggs to be more “hard boiled”, then you can keep them in for longer, but make sure they’re not overdone.
  • Remove from oven. Place basil strips over each Galette, and serve. Enjoy!
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YUM

POST COOKING NOTES

  • I’ve made this recipe over and over again and have always been pleased, however I’ve often accidentally overcooked the eggs so they’re not that delicious, food-porn kind of runny that most of us love (too many mimosas can do that to you). Be sure to check the eggs even at 12 minutes to see if they’re cooked to your liking. If the edges of the Galette dough looks golden, it’s probably ready you just don’t want to remove it if there’s still a “gummy” looking egg white.
  • I wouldn’t recommending using this as leftovers, as it doesn’t taste quite as fresh the following day.
  • When in doubt, make more! Feel free to double this recipe if you have multiple guests, you won’t be disappointed.

 

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