Breakfast Pot Pies with Mushroom & Herb Gravy
Vacations are great for relaxing and unwinding and rejuvenating. But, let’s face it: vacations are just as much about food. Don’t deny it. Local food, extraordinary food, fun and unique food. Well, on our recent trip to Colorado, we ate a fun little breakfast at a place called Snooze, a funky, energetic place where I fell in love with their yellow coffee mugs and with pot pies. Pot pies for breakfast. (See #4 in this post: 10 Things I loved about Colorado.)
They make a homemade rosemary sausage gravy, pile it high on a flaky puff pastry and top it with an egg – they recommend sunny side up. I couldn’t get enough. I haven’t stopped thinking about their breakfast pot pie since walking out the door. Of all the food that we ate on our trip, this was #1 on my list to recreate.
So here is my take on breakfast pot pie: Instead of sausage gravy, I took a bit of a healthier route and choose mushrooms. For one, because I can’t get enough lately; and two because after looking at the ingredients on the breakfast sausage package, I just couldn’t bring myself to buy it. If you love it, use it in this, please, because it will be fantastic!
But hear me out: this gravy is fantastic! The mushroom and herb combination is so great and it is silky and very hearty, even without meat. I love the addition of carrots and celery and the egg on top is, well, the cherry on top, if you will. This will become a staple for weekend breakfast at our house!
One note on my puff pastry: it was store-bought and it didn’t really “puff”. I’m not sure what went wrong and you might have better luck that me but I am sure that this would be marvelous on toast or biscuits if you don’t want to use puff pastry. Snooze definitely did it right, though!
Breakfast Pot Pies with Mushroom & Herb Gravy Recipe
Yield: 4-6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
A fun recipe for breakfast pot pies: puff pastry, mushroom & herb breakfast gravy served with a fried egg on top. Perfect for breakfast for brinner!
for the pot pies:
1 package of puff pastry
4-8 eggs (depending on how many you are serving)
for the mushroom & herb gravy
2 Tbs. butter
1 Tbs. olive oil
1 clove garlic
2 celery stalks, chopped
2 carrots, peeled + chopped into half-moons
12 ounces baby portabella mushrooms, sliced
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
1/4 tsp. dried oregano
2 Tbs. all-purpose flour
2 cups milk
1/4 cup parmesan cheese
1/4 tsp. nutmeg
S&P to taste
Preheat the oven according to the package for the puff pastry. Cut the pastry into squares and place on a parchment-lined baking sheet. Bake according to package directions.
for the gravy:
Melt the butter and heat the olive oil in a large skillet over medium heat. 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 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 preference. I like mine over-easy so that the yolk is runny; it mixes well with the gravy!
When the gravy thickens, add salt & 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.
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. 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 hashbrowns, 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!
Inspired by Snooze