Recipe: Dungeness Crab Breakfast Galette

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Photo credit: Khuong Phan

Roxana Jullapat’s Breakfast Galette could be called the little-black-dress of breakfast pastries. At Elysian where she hosts a Sunday pop up brunch, she fills the galette with spring herbs, dungeness crab and Meyer lemon before popping an egg on top. But she says the filling is versatile.

Have a vegetarian friend? Use asparagus instead of crab.

Want to make it sweet? Skip the savory ingredients and add a piece of poached fruit.

Best of all this pastry is a breeze to make and looks like you slaved for hours. It’s sort of like when you find a dress at H&M and it looks like you bought it at Chanel. How often does that happen?