Truffle Spinach Sausage Galette with a Runny Egg

by Sheryl

Breakfast could be brought to a whole new level when you try to be creative with the ingredients you can find in your fridge. Introducing a savoury breakfast- the truffle spinach sausage galette. A galette is often associated with something sweet so a savoury change is always welcomed.

If you're feeling eggy or love an egg porn like me, do crack an egg after baking your galette for 10 mins. The richness of that oozing yolk will blend well when you cut into that flaky galette of yours.

You'll need

  • 1 sheet puff pastry, thawed
  • 1 egg, beaten
  • 2 medium sausages
  • 2 tbsp olive oil
  • 2 cups cut leaf spinach, thawed and drained of all liquid
  • 50g Parmesan Cheese
  • 50g Mozzarella Cheese
  • 2 tsp truffle oil
  • 100ml cream
  • 1 tsp salt
  • Black Pepper, grounded ( To taste)
  • 1 egg ( For placing in middle of galette- optional)

Here's how

  1. Preheat Oven to 205 deg celcius
  2. Cut your sheet of puff pastry into a 6” Square ( This will form the main galette where you crack an egg on). What I did with the remaining puff pastry was to cut them into rectangles or squares and add the same ingredients as the 6” square but without the egg.
  3. Using the back of the knife, score the pastry ¼ inches on all sides creating a square in the middle. So as to “ contain” the filling when you bake them.
  4. Transfer the pastry to a piece of baking sheet lined with baking paper. Brush the tops of the puff pastry with the beaten egg and set aside.
  5. Heat a large pan with a little oil and fry sausages. Cut into slices.
  6. Heat frozen spinach until thawed and drain off excess water. Drizzle a little truffle oil, salt and black pepper onto it and mix well.
  7. In a medium saucepan, heat cream with parmesan cheese and mozzarella cheese until the cheese has melted and form sort of a sticky paste.
  8. Spoon cheese/cream mixture onto the puff pastry. Do not spoon mixture beyond the ¼” score mark. Top with sausages, spinach and then spoon the remaining cheese mixture on top.
  9. For the main 6” Square pastry, be sure to leave an indentation in the middle for placing the egg later on.
  10. Bake for 10mins. Remove from oven and crack an egg in the middle and continue baking for 8-9 min.
  11. Remove from oven and sprinkle with black pepper.

About the Author


My name’s Sheryl and I love to bake and cook ;) I'm a self taught baker who draws inspiration from reading baking blogs, books and watching cooking shows and videos.. Most of my creations are learnt, improved and modified over the many years of attempts and failures. I like experimenting... Read Full Bio

More Recipes By Sheryl

Passionfruit Mousseline