Buckwheat Crepes with Ham, Egg & Gruyere



Great for a weekend breakfast/brunch! Serve with a glass of fresh orange juice and espresso on the side!

Serves: 2


2 buckwheat crepes

2 eggs

2-4 slices of ham (if using normal roast ham 2 slices, if you want to creative or have nothing else in the fridge like me… 4 slices of prosciutto)

salt & pepper, to taste

1 tsp butter

Grated gruyere cheese, about 1/4 cup to more (too taste)

1. Place a sheet pan in the oven and preheat oven to 180 C. Once sheet pan is hot take it out of the oven and spread a thin layer of butter over the surface.

2. Place slices of ham in the centre of each crepe. Top with one egg per crepe, sprinkle with gruyere cheese and salt & pepper to taste. Folder crepe into squares, so that the sunny side of the egg is sticking out.

3. Transfer to the oven and bake for about 8 minutes (depends on the oven so check earlier). The crepes are ready if the egg whites have set but the yolk are still runny.


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