I like to think that galettes are like lazy, messy, casual pies. You only sorta have to roll them out. You only sorta have to make them look pretty. But really, the messier the better. It’s about the easy. I can’t really think of a meal of the day where easy is most welcomed than on a cold, hazy January morning. Let’s have pie for breakfast. But let’s leave the fruit for the summer. It’s January. So, pie…with runny eggs, lots of cheese and salty bacon. Too good! Start it with a non-sweetened pie crust. Basic! Simple! Roll it out. Spread on some ricotta. Sprinkle on some mozzarella! Fold over the edges. You can try to make it look all cute. Or not. Who cares. Brush on a little egg wash and stick it in the oven. Take it out. (Do you like my step-by-step?) Add the bacon. Add the egg yolks. Back in the oven for a few more minutes, just until the egg yolks set, slightly. When you take it out, it needs some salt, pepper and basil. Sprinkle on some red crushed pepper (I put it on everything!). Serve it up with some coffee. Or some juice. …

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