I give you my breakfast galette recipe that has made the rounds in our circuit successfully. Making it was very relaxing; it’s humble but makes for a stunning brunch entree and is quite easy to put together. You will be happy for cracking those eggs and adding the little peppery notes of parsley on top. The sour cream at the bottom is sure to surprise you in that first bite. Throw in some aged balsamic or fresh arugula on the side if you like.

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Roasted Pepper and Baked Egg Galette
These personal sized baked egg galettes with roasted red peppers, caramelized onions, fresh cracked pepper and herbs make for the most delicious breakfast.
Cuisine French
Servings
galettes
Ingredients
Cuisine French
Servings
galettes
Ingredients
Instructions
  1. Preheat the oven to 425 F. Prepare a baking tray by lining it with parchment paper
  2. In a medium pan, add olive oil and saute onions till halfway done. Add bell peppers, salt, cumin and Italian seasoning. Remove from heat when onions are translucent and peppers are cooked through
  3. Roll out the puff pastry on a lightly floured surface to a 12" x 12" square. Transfer to prepared baking sheet
  4. Cut into four 6" squares. Using the dull side of a knife score a little 1/4 inch frame around each square of pastry. Don't cut all the way through, only make markings. Prick the inside of the squares all over with the tines of a fork. Put back in the fridge for 30 minutes
  5. Remove the pastry from the fridge and brush all over with a beaten egg. Spread the inside of each square with 3 tsp sour cream. Place sauteed veggies on top and create a shallow depression in the center for a cracked egg
  6. Bake for about 9 minutes. Remove from oven and carefully crack an egg into the depression created earlier. Sprinkle black pepper on top of each square
  7. Bake for another 10 minutes or until the egg is set. Garnish with parsley, cilantro or other herbs and serve hot