Method

• 1.
  To make the batter, mix the flour and 1/2 tsp salt flakes in a large bowl. Whisk egg yolk with 2 cups (500ml) water in a measuring jug and slowly whisk into flour mixture until smooth and combined. Whisk egg white in a medium bowl until soft peaks form, then slowly stir into flour mixture until combined. Cover with a tea towel and stand for 30 minutes.
• 2.
  Heat a large non-stick frypan over medium-high heat. Add 10g butter and the eggs and cook for 3-4 minutes until white is set and yolk is still runny. Transfer to a plate. Wipe pan clean.
• 3.
  Give the batter a good stir. Heat 10g butter in the same pan over medium heat. When foaming, pour 1/2 cup (125ml) batter into the pan and quickly swirl pan around so batter coats the pan thinly and evenly. Cook galette for about 4 minutes until the edges start to peel and you can see them beginning to brown.
• 4.
  Flip over and sprinkle the entire galette with one-sixth of the cheese, then top with one-sixth of the sliced ham. Cook for 3-4 minutes until the cheese melts. Place an egg in the centre and fold over the 4 sides to slightly enclose. Set aside, loosely covered with foil, and repeat to make 6 galettes.
• 5.
  Serve sprinkled with salt flakes, freshly ground black pepper and chives. Serve with a tomato and basil salad, if desired.