Pan-Roasted Pear & Gruyère Buckwheat Galettes with Jammy Sunny Eggs

Instructions

1. 1

   In a medium bowl, whisk together 1 cup buckwheat flour, 2 tbsp all-purpose flour, and 1/2 tsp kosher salt. Pour in 1 cup cold water, 1/4 cup whole milk, 1 large egg, and 1 tbsp melted unsalted butter. Whisk vigorously until smooth and bubbly like heavy cream. Set the batter aside to rest at room temperature while you roast the pears.

   5 min

   Tip: Resting the buckwheat batter lets the starch grains hydrate properly, which keeps your galettes supple rather than brittle when folded.

2. 2

   Melt 2 tbsp unsalted butter in a 10- or 12-inch cast-iron or heavy skillet over medium-high heat until foaming and fragrant. Lay 2 large Bosc pears cut into wedges into the pan in an even layer. Add 4 sprigs fresh thyme and 1/4 tsp freshly cracked black pepper. Pan-roast without moving them for 4 to 5 minutes until deep amber on the bottom, then turn the slices and roast another 3 to 4 minutes until tender with caramelized edges. Finish with 1 tsp Meyer lemon juice, transfer pears and thyme to a plate, and wipe the skillet clean.

   9 min

   Tip: Don't fidget with the pears while they sear! High heat and butter will coax out their natural sugars and create that rich mahogany crust.

3. 3

   Set a large nonstick crêpe pan or 10-inch skillet over medium heat and lightly grease with a touch of 1 tbsp unsalted butter. Pour in a scant 1/3 cup of the rested batter, immediately swirling the pan so it coats the bottom in a paper-thin, lacy round. Cook undisturbed for 1 to 2 minutes until the edges curl slightly and the underside is golden and crisp.

   3 min

   Tip: If your batter thickened while resting, whisk in an extra tablespoon of cold water—it should flow easily across the hot pan surface.

4. 4

   Scatter 1/4 of 1 cup shaved Gruyère cheese across the center of the galette and lay down 1 slice of 4 slices Jambon de Paris, making a small nest in the middle. Crack 1 of 4 large eggs directly into the nest. Using the tip of a spatula, gently spread the egg white outward across the cheese so it cooks rapidly while keeping the yolk whole. Scatter 1/4 of the warm pan-roasted pears around the egg. Cover with a lid for 2 minutes to gently set the egg white until opaque and the yolk is perfectly jammy.

   3 min

   Tip: Spreading the egg white across the hot cheese cooks it in under two minutes without cooking through your gorgeous, runny yolk.

5. 5

   Uncover the skillet. Using a thin spatula, fold the four outer edges of the galette toward the center to create a neat square frame around the sunny yolk. Slide the finished galette onto a warmed serving plate. Repeat the process with remaining 1 tbsp unsalted butter, batter, 1 cup shaved Gruyère cheese, 4 slices Jambon de Paris, 4 large eggs, and roasted pears to make 4 galettes in total. Garnish all galettes with 1/4 tsp flaky sea salt over the yolks and scatter with 2 tbsp minced fresh chives.

   10 min

   Tip: Keep finished galettes warm on a baking sheet in a 200°F oven while you finish the remaining three, or cook two at a time if you have dual skillets.