Potato Galette with Eggs


Sometimes breakfast is really about turning one of your favorite meals into a breakfast-appropriate-dish (usually this just involves adding an egg). So picture your favorite scalloped potato dish. Layers of thinly sliced potatoes, lots of cheese, baked together in a creamy sauce. What if you could lighten that up a little, add the obligatory (but delicious) egg, and end up with the perfect breakfast, brunch, or lunch? Enter this "galette". While it's not a classic galette, it's a delicious combo and is pretty to make.

Let's get started!

After you layer the potatoes, you'll want to add the softened leeks and shallots. Whenever I see leeks in a recipe, I always wonder if I can substitute them and buy something else. Although they may look and seem like a pointless buy, they add something really tasty and unique. So if you can, go ahead and grab them. They are more versatile than they seem and are nice to have in the fridge.

After simmering, add on the cheese, and crack the eggs over the layered potatoes. It's completely up to you how many eggs you want to include. While I suggest 2 or 3, if you're really feeling it go ahead and turn this galette into your favorite fried-egg-fritta and go for it. Either way, depending on how you like your eggs, you can always cook them more just by covering your pan with a lid, or if you don't have one that fits, you can always put a cookie sheet on top.

Brunch perfection

And voila! Cut this up however you like. Like a pizza, maybe in quarters, or just go for it and stick a fork right in. Sprinkle with some salt, grab your mimosa, and you're in business.

Happy brunching!

Potato Galette with Eggs

The perfect breakfast, brunch, or lunch with the most delicious trifecta in this potato galette with cheese and eggs.



Servings: 4

  • 1 leek white and light green parts
  • 1 tbsp butter
  • ½ shallot chopped
  • 1 medium yukon gold potato
  • ¾ cup chicken broth
  • ¼ cup cheddar
  • ¼ cup fontina
  • 2-3 eggs
  • thyme fresh


1. Cut leek in half, discard dark green part, and thinly slice remaining white and light green parts.

2. In a small skillet, melt butter over medium heat. Once melted, add sliced leeks and chopped shallot. Sauté until softened, 5-6 minutes. Remove from heat.

3. Lightly butter a large skillet or braising dish. Thinly slice potatoes with a mandoline and arrange slices in prepared dish.

4. Top potatoes with the leek mixture. Place over medium heat and add the chicken broth. Simmer for 10 minutes, then cover, and simmer for an additional 10 minutes until the potatoes are fork tender.

5. Uncover and sprinkle cheeses over the potatoes. Cook for 2-3 minutes until the cheese is melted, and then crack the eggs over the cheese. Cover and cook until eggs are cooked, 5-10 minutes.

6. Remove from heat and let sit for 5 minutes. Sprinkle with thyme and serve immediately.

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

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