Rocket Pesto Breakfast Galette
Ingredients
- 1 roll Paneton flaky pastry
- 4 eggs
- rocket pesto
- fresh herbs
Instructions
- Preheat the oven to 200°C
- Line a baking tray with baking paper
- Unroll flaky pastry and cut it in half lengthwise and then into 3/4 sections to suit
- Lightly score a 1/2cm border around each pastry square
- Place baking weights and bake for 10 minutes then drop the temperature to 180°C until golden brown
- Fry or poach the eggs
- Lay the egg on top of the galette with pesto and herbs