Snooze Eatery came up with this recipe for you to cook at home.
Snooze Breakfast Pot Pie
Ingredients:
1 sheet puff pastry (approximately 8×10 inch)
12 eggs scrambled
4 cups sausage gravy (see recipe below)
Egg wash (whisk one egg with 1 Tbs. water)
Sausage Gravy:
2 cloves minced garlic
2 leeks, cleaned and chopped (discarding leaves)
2 celery stalks (chopped)
1 sprig of rosemary (finely chopped)
1 lb. bulk breakfast sausage (browned and drained)
3 Tbs. unsalted butter
½ c parmesan cheese (grated)
½ c all purpose flour
Salt and pepper to taste
Directions:
Melt butter in a large heavy bottomed pot (Dutch oven or stock pot) over medium heat. Add leeks, carrots, celery, garlic, and rosemary and sauté until vegetables soften (about 10 min.). Stir in flour and continue to cook until the flour is well incorporated. At this point, stir in the cooked sausage, milk and parmesan cheese. Bring to a boil and then reduce heat and allow to simmer (stirring occasionally) until the gravy thickens (about 10-15 min.). Season with salt and pepper to taste.
Assembly:
Pour thickened gravy into a medium sized casserole dish. Top with scrambled eggs. Cover the casserole dish with the puff pastry dough, crimping the dough around the edge of the dish. Lightly brush the pastry dough with egg wash. Place in preheated oven (400 degrees) and bake for approximately 30 minutes or until the pastry is golden brown.
Serves 6 to 8
This recipe is from Snooze Eatery in Denver, CO. My wife, Michele and I found this place one Tuesday morning while we were placing hooky from work. It is a great place for breakfast (and I don’t usually care for breakfast). Snooze shares this recipe so you can make it at home.
Robert Forto | Team Ineka | Alaska Dog Works | Mushing Radio | Dog Works Radio |Denver Dog Works
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Robert Forto is a musher training for his first Iditarod under the Team Inekabanner and the host of the popular radio shows, Mush! You Huskies and Dog Works Radio Shows
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