Receta Breakfast Galette
Impress your friends and family with this easy and festive Breakfast Galette that just happens to be low carb too.
Just about every morning I wake up to a 5:45 a.m. alarm. I haphazardly stumble out of bed to start my work day. I don’t have the luxury of making and enjoying a morning meal.
But on the weekends, you bet I do. Even if it’s almost 11:00 a.m.by the time we sit down to eat.
I have never made a galette before, but I knew this was the perfect type to recipe for me.
Why? Well, it’s pretty simple, actually. Galette’s are meant to be rustic looking and don’t have to be perfectly shaped. I am not that crafty in the kitchen. Folks, I must tell you, this was fun, easy and I used a new baking mix called Carbquick. I loved the texture of this dough and it was a cinch to make. Coming from me, that means easier than pie. So in the case of this galette, I have the joys of a dish that is actually delicious, flavorful, fun and low carb too.
Breakfast Galette Author: Marlene Baird Nutrition Information
Carbohydrates: 22.2
Fiber: 18.7
Protein: 17.0
Prep time: 45 mins Cook time: 18 mins Total time: 1 hour 3 mins
CRUST 1 cup Low-Carb Baking Mix (I used Carbquick) ¼ teaspoon Kosher Salt 6 Tablespoons Unsalted Butter - chilled and cut into cubes 4 to 6 Tablespoons of Ice Water TOPPINGS 12 mini uncured salami 2 eggs ⅛ cup parsley ¼ teaspoon ground black pepper ¼ cup grated Parmesan cheese
In a food processor or mixer that has a dough hook, combine the Low Carb baking mix, Kosher salt and the butter pieces. Pulse a few times or mix on low speed until it becomes crumbly. Add the ice water one tablespoon at the time, until the dough comes together. Don’t overwork your pastry dough! Transfer the dough to a large piece of plastic wrap. Gather the pastry dough and flatten with the palm of your hand into a thick disk. Wrap it up tightly. Refrigerate at least 30 minutes. Or you can also prepare the dough a day in advance and leave it in the refrigerator. Preheat oven to 375 degrees F. Roll out the dough into a 8 inch pie size Sprinkle with Parmesan cheese. Place the salami around the dough overlapping just a bit. Bake for about 6 - 8 minutes until rising and starting to brown. Remove and carefully crack in eggs into the center of Galette. Put back into the oven for about 10 minutes until the egg is set. Sprinkle with pepper, and remaining parsley REMEMBER carb counters: NET carbs for this recipe is 22.2 carbs minus 18.7 fiber equals 3.5 NET CARBS per serving.
I should have cracked 4 eggs, but I didn't think the egg white would cook enough. I might try four eggs, but two with only the yolk next time I try this recipe. 3.4.3176
Thanks for stopping by and have a great day.
Marlene
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