Description
With just a few ingredients, these Bacon and Egg Galettes come together quickly and deliver a satisfying, savory bite. Caramelized onions, crisp bacon, and a baked egg sit atop golden, flaky puff pastry—ideal for breakfast, brunch, or a light meal.
Ingredients
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2 teaspoons olive oil
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5 shortcut bacon rashers, chopped
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1 medium brown onion, finely diced
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1 sheet butter puff pastry (22.5 cm / 9-inch square)
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5 small eggs (4 for galettes, 1 for egg wash)
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Sea salt and black pepper, to taste
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Fresh flat-leaf parsley, chopped (optional, for garnish)
Instructions
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Preheat the oven to 200°C (390°F). Line a baking tray with parchment paper.
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If frozen, defrost the puff pastry in the refrigerator or on the counter just until pliable. Keep it chilled until ready to use.
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Heat olive oil in a skillet over medium heat. Add diced onion and chopped bacon. Cook, stirring regularly, for 10 to 15 minutes or until golden and caramelized. Set aside to cool.
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Cut the pastry into four equal squares, approximately 12.5 cm (5 inches). Place the squares directly on the lined baking tray.
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Divide the cooled bacon-onion mixture among the pastry squares, leaving a well in the center of each for the egg.
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Fold up the edges of the pastry slightly to form a border and press to secure. Brush edges with beaten egg for a glossy finish.
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Carefully crack one small egg into the center of each galette.
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Bake for 10 to 12 minutes, or until the pastry is golden and the egg whites are set.
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Garnish with parsley if desired. Serve warm.
Notes
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Use all-butter puff pastry for best flavor and flakiness.
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Keep pastry cold throughout preparation to maintain structure and texture.
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Ensure bacon-onion mixture is cooled before adding to the pastry.
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Use small eggs to avoid overflow.
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Galettes can be made gluten-free using a gluten-free puff pastry.