Bacon and Egg Galettes

This buttery, flaky bacon and egg galette has transformed our weekend breakfast routine. Each bite delivers crispy pastry with caramelized onions, savory bacon, and a perfectly runny egg yolk that creates an impressive dish with minimal effort.

I first made these galettes when hosting an impromptu brunch with friends. The combination of buttery pastry with the savory bacon and creamy egg had everyone asking for the recipe. Now it's my go-to impressive breakfast when we have overnight guests.

Ingredients

• Butter puff pastry: The all-butter variety delivers superior flavor and golden color. Keep it cold until ready to use for maximum flakiness
• Bacon rashers: Provides savory depth and pairs perfectly with eggs. Choose good quality bacon for best results
• Brown onion: Caramelizes beautifully to add sweetness that balances the savory elements
• Small eggs: Creates the perfect center for each galette. Smaller eggs work best to prevent overflow
• Olive oil: Just enough to sauté the bacon and onion mixture without making it greasy
• Salt and pepper: Enhances all the flavors. Use sea salt for better texture and flavor
• Fresh parsley: Optional garnish that adds color and a fresh herbaceous note

Step-by-Step Instructions

Prepare the pastry:

Keep the puff pastry chilled until needed. If using frozen, defrost in the refrigerator for best results or on the counter if pressed for time, returning to the fridge once pliable but still cold.

Prepare the filling:

Finely dice the onion and chop the bacon into small pieces. This ensures even cooking and better distribution of flavors throughout the galette.

Caramelize the mixture:

Heat oil in a frying pan and add the bacon and onion. Cook for 10-15 minutes, stirring regularly until golden brown. This slow cooking develops deep flavors as the onions caramelize and the bacon renders its fat.

Prepare for assembly:

Line a baking tray with parchment paper. Cut the pastry sheet into approximately 12.5cm/5-inch squares. Assembling directly on the baking tray prevents the need to transfer the delicate galettes later.

Assemble the galettes:

Distribute the cooled bacon and onion mixture on top of each pastry square, creating a well in the center. Leave a small border around the edges for folding.

Create the pastry border:

Carefully fold up the sides of the pastry, pressing firmly to secure the edges. Brush with egg wash to ensure a golden finish.

Add the egg:

Crack a small egg into the center well of each galette. The egg will set as it bakes while the yolk remains slightly runny.

Bake to perfection:

Place in preheated oven at 200°C/390°F for about 10-12 minutes until the pastry is golden brown and puffed, and the egg white is set but the yolk remains slightly runny.

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The caramelized onions are truly what elevate this dish to another level. I discovered this by accident one morning when I let them cook longer than planned while helping my daughter with homework. The sweet onion flavor against the salty bacon creates a perfect balance that makes these galettes absolutely irresistible.

Make Ahead Options

These galettes can be partially prepared in advance for easy entertaining. The bacon and onion mixture can be cooked up to two days ahead and stored in an airtight container in the refrigerator. The pastry can be cut and stored between sheets of parchment paper in the refrigerator overnight. When ready to serve, simply assemble and bake fresh for the best texture and flavor.

Dietary Adaptations

For a gluten-free version, simply substitute with gluten-free puff pastry, widely available in most supermarkets. The toppings remain the same. For a vegetarian option, omit the bacon and increase the onions, adding a handful of sautéed mushrooms and perhaps some crumbled feta or goat cheese for savory depth. You can also make a dairy-free version by selecting puff pastry made without butter, though the flavor profile will change slightly.

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Serving Suggestions

These galettes make a stunning centerpiece for a brunch spread. Serve alongside a simple green salad dressed with lemon vinaigrette to cut through the richness. For a more substantial meal, add roasted cherry tomatoes on the vine and some sautéed spinach. A mimosa or Bloody Mary pairs wonderfully for weekend brunches, while a light sparkling water with lemon works perfectly for everyday breakfasts.

Frequently Asked Questions

→ How do I ensure the pastry stays flaky?

Keep the puff pastry chilled until assembly. If it warms up, place it back in the refrigerator before adding the filling to prevent butter from melting.

→ Can I make this dish gluten-free?

Yes, you can use gluten-free puff pastry available at most supermarkets. The toppings used are naturally gluten-free.

→ What can I do to prevent the filling from sticking during cooking?

Regularly stir the bacon and onion mixture while cooking on medium heat. Using a non-stick pan is also helpful.

→ Can I use larger eggs for the galettes?

It's best to use small eggs as they fit perfectly in the pastry wells. If using larger eggs, be prepared for potential spillage.

→ What is the best way to serve these galettes?

Serve them warm straight from the oven. Add a garnish of fresh parsley for a finishing touch and a burst of flavor.

→ Can I prepare the filling ahead of time?

Yes, you can cook and cool the caramelized onion and bacon mixture ahead of time, storing it in the fridge until ready to use.