Bacon Egg Galettes (Print-Friendly Version)
Delicious puff pastry with bacon, sweet onion, and a baked egg. Perfect for a hearty breakfast or brunch.
# Ingredients You'll Need:
→ Main Ingredients
01 -
5 small eggs
02 -
1 sheet all-butter puff pastry, 22.5 cm square
03 -
2 teaspoons olive oil
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5 shortcut bacon rashers
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1 medium brown onion
→ Flavors and Toppings
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Sea salt, to taste
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Fresh flat-leaf parsley, chopped, for garnish (optional)
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Freshly ground black pepper, to taste
# How to Make It:
01 -
Chop the bacon into bits. Dice the onion finely. Warm up the olive oil in a frying pan on medium heat. Stir the onion and bacon regularly until it’s golden and caramelized, about 10 to 15 minutes. Take off the heat and let it cool.
02 -
If it’s frozen, thaw the puff pastry in the fridge for the best texture, or let it sit at room temperature for a bit. Make sure it stays chilled. Cut the pastry into four equal squares, each about 12.5 cm. Line a baking tray with baking paper and place the squares on it.
03 -
Evenly divide the cooled bacon and onion mix onto each pastry square, leaving a bit of space around the edges. Make a shallow dip in the center of each square to fit the egg. Gently fold the edges up to create a little rim and press them down lightly. Brush the edges with some lightly beaten egg from one of the eggs.
04 -
Carefully crack an egg into the dip of each galette, making sure not to break the yolk. Lightly season each one with sea salt and freshly ground black pepper.
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Set the oven to 200°C (fan-forced). Bake the galettes for around 10 to 12 minutes until the pastry is crispy and golden and the egg whites are set just right.
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Take them out of the oven and sprinkle with chopped fresh parsley if you're using it. Let them cool a bit before serving.
# Extra Information:
01 -
For really crispy galettes, keep the puff pastry as cold as you can before baking.
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You can swap in gluten-free puff pastry if you need to accommodate dietary preferences.
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Go for all-butter puff pastry for tasty flavor and texture.
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If you're rolling out pastry from a block, make sure it's evenly thin for it to bake nicely.