What French dish from Brittany is a buckwheat crêpe filled with ham, cheese, and an egg?

The Breton buckwheat crêpe filled with ham, cheese, and an egg is called a galette complète.

In Brittany, savoury galettes are thin pancakes made primarily from buckwheat flour, known in French as sarrasin. Buckwheat grows well in relatively poor soils, helping it become an important crop in Breton cooking. The pancakes are generally larger and more savoury than wheat-flour crêpes, which are commonly associated with sweet fillings.

A galette complète is traditionally prepared with ham, grated Emmental cheese, and an egg cooked directly on the galette. The edges may be folded inward around the filling, leaving the yolk visible in the centre. It is often served with cider, another staple of Breton food culture.

The word galette can refer to several unrelated French foods, including rustic tarts and the almond-filled galette des rois eaten at Epiphany. Kouign-amann is a caramelised Breton pastry, Far breton is a baked custard dessert, and Crêpe Suzette is a sweet orange-flavoured crêpe dish.