french

Mushroom and Leek Buckwheat Galette with Egg

Name: Mushroom and Leek Buckwheat Galette with Egg
Yield: 1 serving
Cuisine: french
Ingredients: 63 g buckwheat flour; 174 g water; 79 g egg; 158 g mushrooms, sliced; 95 g leek, sliced; 28 g Gruyere cheese, grated; 16 g butter; 0.79 g thyme, dried; 0.79 g salt; 0.39 g black pepper

This dish pairs buckwheat flour with egg, mushrooms, sliced and leek, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Medium

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

33 g Protein

67 g Carbohydrates

31 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

63g buckwheat flour 215 kcal
174g water 0 kcal
79g egg 113 kcal
158g mushrooms, sliced 35 kcal
95g leek, sliced 58 kcal
28g Gruyere cheese, grated 116 kcal
16g butter 115 kcal
0.39 tsp (1g) thyme, dried 1 kcal
0.39 tsp (1g) salt 0 kcal
0.2 tsp (0g) black pepper 1 kcal

Cooking instructions

buckwheat flourwatereggsalt
Whisk buckwheat flour with water, egg, and a pinch of salt until smooth. Rest 10 minutes.
leekbuttersalt
Heat 1/2 of the butter in a skillet over medium heat. Saute leek with a pinch of salt until soft, 4-5 minutes.
mushroomsthymeblack pepper
Add mushrooms and cook until browned and most liquid evaporates, 6-8 minutes. Stir in thyme and black pepper.
butter
Heat a nonstick pan over medium. Add remaining butter and pour in the batter, swirling into a thin crepe. Cook until set, 2-3 minutes.
eggmushroomsleek
Flip the galette. Add the mushroom-leek mixture to the center and crack in 1 egg. Fold edges toward the center and cook until egg white sets, 3-4 minutes.
Slide to a plate and serve hot.