Breakfast Pot Pie

Preheat the oven according to the package for the puff pastry. Cut the pastry into four squares and place on a parchment-lined baking sheet. Bake according to package directions. When done set them aside.

For the gravy:
Put the butter and the olive oil in a large skillet over medium heat. Once the butter is melted add the garlic, celery and carrots with a pinch of salt. Sauté the vegetables for 5-6 minutes, until they begin to soften. Add the mushrooms, thyme, rosemary and oregano and continue to cook for another 10-12 minutes or until the mushrooms are very soft and fragrant.

Sprinkle in the flour and stir constantly to distribute. Cook for 2-3 minutes until the mixture is bubbly. Add the milk, Parmesan cheese and nutmeg and stir to combine. Allow the gravy to come to a simmer, stirring occasionally as it thickens.

While the gravy thickens, fry the eggs according to your preference. I like mine over-easy so that the yolk is runny; it mixes well with the gravy!

When the gravy thickens, add salt and pepper to taste.

To assemble the pot pies:
Arrange one square of the baked puff pastry on a plate. Ladle the gravy on top of the puff pastry. Place one egg on top.

Notes:
I used dry herbs for this because I didn’t have any fresh. The flavors came through very well. However, if you have fresh herbs on hand, I would use those instead.

If you, your family or your guests don’t do mushrooms, exchange them for one pound of breakfast sausage. Or just omit the mushrooms; add the herbs when you are cooking the vegetables and cook the vegetables longer, until very soft. Continue to follow the recipe directions as written following adding the flour.

In exchange for the puff pastry, you can serve these on breakfast biscuits or toast.

This recipe will serve four people a healthy breakfast but can serve more if you include hash browns, fruit, etc.

It would be really helpful to have a second person cooking the eggs while you man the gravy. I was definitely doing some multi-tasking while cooking this!