Bacon and Egg Galettes Recipe I still remember the first galette I made. It was barely holding together, eggs sliding off like they’d rather be anywhere else. But even with the yolk lava escaping the crust, I tasted it and thought: well… this is worth mastering.

Because when you get it right when the crust is shatteringly crisp, the egg still runny, the bacon just a whisper away from brittle it’s magic.

This isn’t your average “throw an egg on toast” morning. Bacon and egg galettes are rustic French-style pastries made with buttery dough, folded over a savory filling.

They look like they belong on a marble countertop in a Parisian café window. But the beauty? You can bang them out in a home kitchen, barefoot, coffee in hand.

What Is a Bacon and Egg Galette?

Think of a galette as the unbothered cousin of a tart. No fussy pie pans. No crimped edges. You roll out dough, throw stuff in the center, fold it up casually like you’ve got better things to do, and bake it until golden.

A bacon and egg galette is the savory version. Crispy bacon. A whole egg. Maybe some gruyère or aged cheddar if you’re not feeling minimal. All of it wrapped in that pastry shell that’s both tender and crisp, with caramelized corners that you’ll probably want to gnaw like a pizza crust.

Ingredients & Substitutions

This is where it begins. What you put in matters as much as how you put it together.

For the dough (makes about 4 individual galettes):

• 1 1/4 cups all-purpose flour (high-protein gives better flake, but AP is fine)
• 1/2 tsp fine sea salt
• 1 stick (113g) unsalted butter, cold, diced
• 3–4 tbsp ice water
• 1/2 tsp apple cider vinegar (for tenderness)

For the filling:

• 4 eggs (use pasture-raised if possible yolk color & flavor are brighter)
• 4 slices thick-cut bacon (or pancetta, if you’re feelin’ fancy)
• 1/2 cup shredded gruyère or sharp cheddar
• 1/4 tsp cracked black pepper
• 1 tbsp chopped chives or scallions (optional but highly recommended)

Substitutions & Options:

• Butter: Use cultured butter if you can. More flavor. Way more flavor.
• Flour: For a gluten-free version, go with a 1:1 GF baking mix but chill the dough longer, it’s delicate.
• Cheese: No gruyère? Try Comté, manchego, or even feta for a saltier twist.
• Bacon: Smoked turkey bacon or plant-based options will do, but go crisp or go home.

Dough is forgiving if you treat it cold and kind. Handle it like you’re holding a secret.

Step-by-Step Instructions

Let’s get you there without the egg slip-sliding into the oven abyss.

1. Make the Dough

In a mixing bowl, combine flour and salt. Add cold butter. Rub it in with your fingers or a pastry cutter until it looks like coarse meal some pea-sized bits are good. That’s what makes it flaky.

Drizzle in ice water and vinegar, a bit at a time, mixing gently. The dough should just come together when pressed. Don’t overwork. Wrap in plastic and chill for 30 mins minimum (overnight? even better).

Common mistake: Over-mixing. Warm hands. Dough becomes tough. Keep it chill. Literally.

2. Cook the Bacon

In a skillet, cook bacon until crispy but not brittle it finishes in the oven. Drain on paper towels. Let cool. Try not to eat it. Or make extra knowing you will.

3. Preheat & Roll

Preheat oven to 400°F (200°C). Line a baking sheet with parchment.

Divide dough into 4 pieces. Roll each into a rough 6-7 inch circle. Rustic edges are beautiful. No rulers allowed.

4. Assemble

Sprinkle a bit of cheese in the center of each circle, leaving a 1.5-inch border. Add bacon, crumbled or whole strips. Make a shallow well and crack an egg into each one.

Season lightly. Fold the edges over, letting the center show. Like a pie that got tired of pretending.

Tip: If you’re worried about egg runoff, partially bake the crust for 5 minutes before adding the egg. Game changer.

5. Bake

Transfer to oven. Bake for 18–22 minutes, or until the crust is golden and eggs are just set. Whites should be opaque, yolks jiggly. Like a little sunshine puddle.

Optional move: Broil for 1 minute at the end to crisp the top bacon. Stand nearby. Don’t blink.

Let cool 3–4 minutes. The yolk will finish setting just a smidge. Eat while warm.

Cooking Techniques & Science

There’s a reason galettes feel different from quiche or pie. It’s all in the dough and exposure.

Butter pockets = steam = flake. That’s why you don’t fully mix it in. Those cold little chunks create layers as they melt.

Open-face baking lets the egg cook gently. Unlike quiche, where custard insulates, the egg in a galette is baked almost naked. Timing and oven temp are everything.

Pre-cooking bacon ensures crispness. Raw bacon releases too much grease and water it’ll sog the dough.

Vinegar in the dough relaxes gluten and lowers pH slightly, which makes the crust more tender and a little more forgiving if you over-handle.

And lastly the egg. For that perfectly runny yolk, use room-temp eggs. Cold eggs take longer to set and can overcook the whites.

Serving & Pairing Suggestions

Serve these galettes as a solo star, or let them ride shotgun with something snappy.

Presentation tips:

• A scatter of chopped herbs on top flat parsley or microgreens.
• Drizzle of hot honey or chili oil for drama.
• Plate with a swoosh of crème fraîche or roasted tomato jam for contrast.

Pairings:

• Drink: Brut Champagne. Or cold brew with oat milk. Trust.
• Side: Arugula salad with lemon vinaigrette. Something bitter and fresh.
• Add-ons: Want a brunch spread? Serve with blistered cherry tomatoes and hash brown nests.

Also slice ‘em up like a pizza. It’s less elegant, more democratic. Especially if you’re feeding people who don’t want “a whole one.”

Why This Recipe Works

It hits contrast like a symphony.
Crispy meets creamy. Rich yolk cuts salty pork. Buttery crust meets stretchy cheese.

It’s rustic enough for Sunday brunch. Fancy enough for a guest who “doesn’t usually eat breakfast.”

And it’s fast. Dough done the day before makes this a 30-minute bake-n-go deal.

Expert Tips & Troubleshooting

• Leaky egg? Seal the base with cheese to create a moisture barrier.
• Dough cracking? It’s too cold. Let sit 5 mins before rolling.
• Soggy bottom? Bake directly on a pizza stone or hot sheet pan.
• Crust browning too fast? Tent with foil. Or move to a lower rack.
• Egg overcooked? Next time, underbake slightly and rest 5 mins off-heat.

And if it falls apart on the plate, guess what? Still delicious.

FAQs About Bacon and Egg Galettes Recipe

1. Can I make the dough ahead of time?

Absolutely. It holds well for 3 days in the fridge or 1 month in the freezer. Just thaw overnight before rolling.

2. What if I don’t eat pork?

Swap in turkey bacon, tempeh bacon, or sautéed mushrooms. You want that umami and crisp.

3. Can I use puff pastry instead?

Yep, and it’s really good. Just keep the yolk centered and reduce bake time by 5–7 minutes.

4. How do I store leftovers?

Wrap and refrigerate. Reheat in a 375°F oven for 10–12 minutes. Microwave will ruin the crust don’t do it.

5. Can I freeze these galettes?

Freeze after baking. Reheat straight from frozen at 375°F for 18–20 mins. Yolks may cook through but still taste great.

Final Thoughts

Bacon and egg galettes aren’t about perfection. They’re about intention.

You took butter, flour, and egg and turned them into something that tastes like Sunday morning in a little French village even if you’re still wearing sweatpants and haven’t washed the mixing bowl from last night.

So, make these. Impress no one. Or impress everyone. Doesn’t matter. You’ll impress yourself.