Brunch idea based on a Variation Savory Bretonne Galette Theme


Swiss Potato Rosti ( instead of buckwheat crepe ), Crispy Prosciutto ( instead of Jambon ), English Cheddar Cheese ( instead of French Emmental ), Butter Sauteed Organic Baby Spinach, Sunny Side Up Organic Eggs.

Note: Glad I used a good ( not too salty ) 18 months old Prosciutto from Parma since the result of crisping them up resulted in some pretty salty end products!


The Swiss Train Ride at Union has a similar concept.