Mini Asparagus Breakfast Galettes

Oh, good morning, HEAVEN. How did you end up on my breakfast plate?
Ya’ll know I love me some breakfast and brunch. They’re the meals best known for being awesome. I have whipped up some tasty breakfasts and brunches in the past, but I think I hit the jackpot on this one, people. Picture it with me:
Flaky, buttery pie crust. Creamy Fontina and Ricotta cheese. Salty prosciutto. Drippy egg yolk. Roasted asparagus. And you can have them all in one bite. Droolfest 2012, my friends.
After reading this post a few months ago, I could not get the idea of a breakfast galette out of my head. I decided to make it my own by creating a single serving version- that way each person is guaranteed a good amount of crust and a whole egg yolk to themselves. I cannot get enough of drippy egg yolks, especially when they come from my own happy chickens. (Yes, all of the beautiful eggs pictured are from our fine, feathered gals in the backyard.)
I’m somewhat obsessed with the egg yolks in this recipe; but I love the asparagus, as well (it reminds me of one of my favorite spring dishes, this Asparagus and Gruyere Tart).  I can think of nothing better on a spring morning than eating one of these galettes, fresh out of the oven. I downed one just minutes after I took these photos. It’s a good thing I only made two of them. It is a bit decadent, but worth every bite.
You could go vegetarian with these, but I beg you- don’t leave the prosciutto out! It adds the perfect, salty undertone to the egg yolk. It’s like bacon and eggs, only 1,000 times better. How’s that for an endorsement?
 I also experimented with some sweet galettes which I’ll be showing you soon. I love galettes- they are impossible to mess up and always find a way to look fancy. Try serving them up at your next breakfast or brunch gathering- you can make them ahead, then reheat in the oven and add the egg yolks before serving. Or how sweet would it be to make these for breakfast-in-bed? You will definitely get extra points when your hubby takes a bite.
And just so you know..
This post was sponsored by Frigidaire. When you check out Suzanne Goin’s springtime recipes at, Frigidaire will donate $1 to Save the Children’s U.S. programs. Plus, you’ll be entered for a chance to win the new Frigidaire Range with SymmetryTM Double Ovens – featuring two large ovens (that can each fit up to a 28 pound turkey!), providing the flexibility to cook multiple dishes at the same time at different temperatures, so you can get more on the table at the same time.
Mini Asparagus Breakfast Galettes
Prep time

Cook time

Total time


Recipe type: Breakfast
Serves: 4

  • 1 batch pie dough (You need enough for a single crust. See this post for my pie crust comparison- – Note: a store-bought crust may not make as many galettes.)
  • 1 cup ricotta cheese
  • 4 slices prosciutto (about ¼ pound)
  • 1 cup shredded Fontina cheese
  • 1 bunch asparagus, cut off 2-3 inches below the tip (you can use the rest of the spears in another recipe)
  • 1 egg, beaten
  • sea salt and fresh cracked pepper
  • 4 egg yolks

  1. Preheat the oven to 350 degrees. Prepare a baking sheet with parchment paper.
  2. Separate your pie dough into 4 sections. Roll each section into a small circle, about ¼ inch thick. Place your dough circles onto the prepared baking sheet.
  3. Spread each circle with ¼ cup ricotta cheese, leaving about an inch of dough around the edge. Layer with a slice of prosciutto, ¼ cup Fontina cheese and a few asparagus tips (I used about 6 for each galette). Fold up the edges of the dough, sealing the dough up around the filling. Brush the dough with the beaten egg and season with salt and pepper.
  4. Bake the galettes for 25-30 minutes until the crust is golden. Remove them from the oven, gently add one egg yolk to each galette and continue to cook for 3-4 minutes or until the yolk is set. Serve hot.

2 Responses to “Mini Asparagus Breakfast Galettes”
  1. Yummmmm, can I see one of those on my breakfast table next month?

  2. Jessica Lynn says:

    Natalie, asparagus here costs $5.99 for about six spears. I can’t even handle the insanity of that price. Needless to say, I want to make this so bad right now that I can practically taste how delicious it is just by looking at the photo.