Buckwheat Galette with Mushrooms & Fried Egg

Optional: if you have some, chop the shallot. Wash the mushrooms, then slice them thinly.

In a pan over high heat, add a knob of butter, (optional: the shallot), and the mushrooms, and cook over high heat, stirring regularly, until the liquid released by the mushrooms has fully evaporated.

Once the mushrooms are golden, remove them from the pan and set aside.

Add a knob of butter and a drizzle of olive oil to the pan and add one galette.

Crack an egg in the center, add a little grated cheese on top and scatter some of the mushrooms around it.

Cook over medium heat for 3 minutes until the egg is cooked through. Fold the galette in half or into a square, serve, it's ready!