Breakfast Galette with Crispy Potatoes, Golden Leeks, and Baked Eggs with Goat Cheese

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Line a baking tray with parchment paper.

2. 2

   For the dough, combine the all-purpose flour with 3 g salt and the cold unsalted butter in a bowl. Rub with your fingertips until the mixture looks sandy with small visible pieces of butter. Add the ice water little by little until a dough forms. Shape into a disk, wrap, and chill for 15 minutes.

3. 3

   While the dough chills, heat the olive oil in a skillet over medium heat. Add the leek, the remaining salt, and the black pepper. Cook for 5 minutes until tender. Stir in the fresh thyme and cook 1 minute more. Remove from the heat.

4. 4

   Place the Yukon Gold potato slices in a microwave-safe bowl with 1 tablespoon water. Cover loosely and microwave for 3 minutes to soften slightly. Drain and let them cool a bit.

5. 5

   Roll out the dough on a lightly floured surface into a 30 cm / 12-inch circle. Transfer it to the prepared tray.

6. 6

   Spread the golden leek over the dough, leaving a 4 cm / 1 1/2-inch border. Arrange the potato slices on top in overlapping layers and scatter over the goat cheese. Fold the edge inward in a rustic way.

7. 7

   Brush the dough border with half of the heavy cream. Bake the galette for 20 minutes at 200 °C / 400 °F.

8. 8

   Remove the tray from the oven and carefully make 4 small spaces in the filling. Crack one egg into each space. Drizzle the remaining heavy cream over the potatoes and bake again for 10 to 12 minutes at 190 °C / 375 °F, until the whites are set and the yolks are still slightly soft.

9. 9

   Remove the galette from the oven and let it rest for 5 minutes. Finish with chopped chives and, if desired, a drizzle of honey. Cut into 4 portions and serve warm.