We make ourselves eat breakfast because we know that it’s so important as our fuel for a busy day. But we’re all leaping up in the mornings with already too much to do- run to the train, finish that essay, walk the dogs, be on time for the first meeting. How on earth do we fit in a hearty but healthy breakfast beforehand?
I’ve had this dilemma for years. Eggs keep will keep you nice and full all day, and we love eggs; I could happily eat a few every day, but the jury is out on the wisdom of that so….what to do? Congee is great but can someone else please make it at 6 AM in the morning ? Good bread is so yummy, but no matter how many slices of toast I eat at breakfast, the hunger pangs kick in by late morning.
Recently, breakfast has been radically and happily improved. This galette is a no brainer, healthy, hot breakfast. Satisfying, nutritious and something you can change up according to what you feel like or what’s in the fridge. You have to put a little effort into some prep beforehand to have items ready in the fridge, but once you do that, this takes about five minutes to cook and have ready to eat in the morning.
Here are some breakfast galette topping ideas to have prepped and ready in the fridge. Use in combination or by themselves:
Chopped herbs (flat leaf parsley, basil, sage, thyme)
Cooked smoked trout or salmon, flaked into chunks (purchase in shrink wrapped slices at the supermarket)
Cooked and crumbled bacon
Cooked and shredded chicken or any other sort of meat of preference
Sliced and cooked onion (this is my favourite option with chopped coriander/cilantro and green chillies)
Sliced cherry tomatoes (careful not to use too many; the juice of the tomatoes may curdle your egg mix.
For a sweet version try toppings such as:
Thickly sliced banana
For the galette:
1 cup egg white (you can buy cartons of egg whites in the egg section at the supermarket.
1 tablespoon plain, low fat yoghurt
salt and pepper to taste
2 teaspoons oat or wheat bran
1 teaspoon cooking oil
In a small bowl, beat the egg whites, yoghurt and bran together.
Heat a 20 cm non-stick fry pan with the oil in it.
Pour the egg white mix into the heated frypan and turn the heat down
Add any of your desired toppings, and season with salt and pepper, unless for the sweet version.
Cover with a lid and leave to cook on low heat for two to three minutes, or until a crust begins to form on the bottom, and only a little liquid remains on the top.
Using a wide egg spatula, flip the galette over in the pan and leave for hardly a minute before turning onto a plate.
I usually have one of these to myself in the mornings, but if there is an interested bystander, there’s just enough to share with one other person.
If you are making the version with berries, serve with a swirl of maple syrup or yoghurt.