Low Carb Bacon And Egg Galette
This Bacon and Egg Galette for two makes the perfect breakfast or lunch! What is a Galette? It’s a French pastry that is basically an open-faced pie, filled with sweet or savory ingredients. This recipe uses a half batch of Carb Manager Fathead Dough, so please have this prepared in advance. From there, assembling this meal is done in a few steps!
How to Make It
Step 1
Have your ½ recipe of fathead dough already prepared. It should be cold for easy handling. Place it between 2 pieces of parchment or wax paper, and roll it out into a circle. It should only be 2-3 millimeters thick – just like you’d want a pie dough to be! Then, place it on a sheet tray lined with parchment paper.
Step 2
Spread the ricotta in the center of the dough, leaving 2-3 inches of space around the edges. Sprinkle the salt and pepper over the ricotta and the dough.
Step 3
Roughly chop Cooked Bacon into 1-bite pieces. Spread them over the ricotta. Then, begin folding the bare edges of the dough towards the center. Let the pieces overlap each other slightly. If any holes appear, simply press the dough back together with your fingers. The center of the galette should be open, as pictured.
Step 4
Place the tray with the galette on it in the freezer. Freeze until the dough is hard – about 15-20 minutes. Meanwhile, preheat an oven to 375 degrees.
Step 5
Once the galette is ready to bake, melt the butter and brush it over the exposed edges of the dough that were folded over. Finally, crack the egg in the center of the galette so it covers the bacon and ricotta.
Step 6
Bake the galette for 25-30 minutes, until the buttered edges are golden brown and the egg has cooked through.
Step 7
Slice into 4 slices and enjoy!
Ingredients
- Low Carb Fathead Dough
2 servings
- Ricotta Cheese
1-½ tablespoon
- Salt
⅛ teaspoon
- Black Pepper
¼ teaspoon
- Bacon
2 slice – 6″ long
- Butter
½ tablespoon
- Raw Egg
1 large