Can I just say what a pain in the neck it has been to post lately? I have oodles of recipes in waiting, but no time to edit photos or post content. Thank goodness I went to Connecticut this weekend and have no plans this evening! This quiet time is much appreciated. I need to stick to my content calendar instead of having a social life. Ha! SUMMER GOALS: Stick to that content calendar, girl!
This past weekend, I went home to Connecticut to visit my parents. As the only child, the pressure is always on to make it home for birthdays and parent holidays. I have no other siblings to pawn it all off onto. (Haha.) So, off to Canaan I went for Father’s Day! I do love to cook when I’m home, namely because I have two willing recipe testers and good natural lighting. Admittedly, I tend to go the sweeter route when making breakfasts, because Papa is a sugar fiend. Cinnamon rolls and baked oatmeal pans are quite common. However, I was feeling the urge for something saltier, something savorier. Plus, the chives in my parents’ backyard were just begging to be cut and used!
This recipe, originally, was going to be made on puff pastry, something more akin of a breakfast tart. However, after spending an ungodly amount of money on good Gruyère, the price of puff pastry made me low-key irritated. Ha! I decided to go the galette route, because I love pre-made pie crusts. Though I advocate for making things from scratch nine times out of ten, pre-made pie crusts are my favorite “cooking crutch”. They are wonderfully versatile. I’m sure Sandra Lee would be proud.
– 1 pre-made pie crust, rolled out
– 4 ounces Gruyère cheese
– 4 ounces ricotta cheese
– 8 strips bacon, cooked and drained
– 2 – 4 eggs
– Salt & pepper, to taste
– Chives, for garnish
1.) Preheat oven to 425 °F. Lightly grease baking sheet or place parchment paper on baking sheet. Unroll and place pie crust on baking sheet. Set aside.
2.) In a large skillet, cook bacon until browned and cooked through, but not totally crisp. Place on paper towels to drain. If skillet is not large enough for all bacon, cook in batches.
3.) In a small bowl, combine Gruyère and ricotta. Season with salt and pepper, to taste. Gently spread cheese mixture in a uniform layer, leaving approximately 1″ around the outside of the dough; this will eventually be folded over to form the galette’s crust.
4.) Place bacon on top of cheese mixture, being sure it is uniformly covered. Fold edges of the dough decoratively into the galette. Use water to moisten and seal the folds of the dough, if necessary.
5.) Bake galette for 15 minutes or until edges are slightly golden. Remove from oven. Crack eggs on top of galette and return to oven for 7 – 10 minutes or until egg whites are set and yolks are soft; cook up to 12 minutes for a harder yolk. Remove from oven, garish with chives, if desired, and serve immediately.