Complete Galette with Egg and Ham

Heat a non-stick pan over medium heat and grease it with a little butter. Place the buckwheat pancake (galette) in the pan with the darker side down.

Immediately crack the egg into the center of the pancake. Spread the egg white, leaving the yolk whole and in the center.

Sprinkle the grated Gruyère cheese around the yolk and place the ham slices on the rest of the surface. If you prefer the yolk not to be completely liquid, you can pierce its membrane.