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1
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.
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2
For the gravy:
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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. Saute 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.
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4
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.
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5
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!
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When the gravy thickens, add salt and pepper to taste.
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To assemble the pot pies:
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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.
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Notes:
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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.
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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.
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12
In exchange for the puff pastry, you can serve these on breakfast biscuits or toast.
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This recipe will serve four people a healthy breakfast but can serve more if you include hash browns, fruit, etc.
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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!
