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Tender buckwheat crepes filled with ham, melty cheese and a perfectly runny freshly fried farm egg is about as perfect as food gets.

Get your hands on some of the most beautifully photographed egg recipes in one of the best-designed cookbooks we’ve seen in a while. Egg, by blogger and author Blanche Vaughan, may be a one-subject tome, but it’s by no means a one-trick pony. From sweet to savory, breakfast to dinner and every eating occasion in between, this is the collection you’ll need to honor those prime free-range eggs you love so much. 

Buckwheat, confusingly, is not related to wheat but comes from the same family as rhubarb, sorrel and knotweed. The flour is made from ground seeds rather than grain and has an inimitable nutty flavor. It doesn’t contain any gluten, though, so adding a little all-purpose flour will help the batter hold together.

Savory rolled pancakes are usually served with a sauce poured over the top, which can make them a bit fussy to prepare. Here no sauce is needed as you have the runny yolk from the fried egg that is rolled up inside the pancake.

Also try: These are delicious served with smoked herring roe or other fish eggs and crème fraîche.

Note: Pancakes can be made in advance and reheated easily. Just stack the cooked galettes on top of each other and cover with baking parchment or plastic wrap and store in the fridge until needed. To reheat, put them in a low oven or heat individually in a frying pan with some butter.

Reprinted with permission from Egg: Recipes