Breakfast Pot Pie Recipe

Directions

1. 1

   Prepare the Filling

   In a skillet, heat olive oil over medium heat. Add breakfast sausage and cook until browned. Remove sausage and set aside. In the same skillet, add diced fingerling potatoes and carrots. Cook until tender. Add chopped kale and cooked sausage, stirring to combine. Season with salt and pepper.

2. 2

   Make the Brie Bechamel

   In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually add milk, whisking until smooth. Cook until thickened. Stir in brie cheese until melted. Season with salt and pepper.

3. 3

   Prepare the Egg

   Cook eggs at 63 degrees Celsius (145.4 degrees Fahrenheit) for about 45 minutes using a sous vide method or simmer gently in water for the same effect. Once done, peel and set aside.

4. 4

   Assemble the Pot Pie

   Preheat the oven to 400°F (200°C). In a pie dish, layer the sausage and vegetable mixture, then pour the brie bechamel over it. Place the cooked egg on top. Cover with puff pastry, sealing the edges. Cut slits in the pastry for steam to escape.

5. 5

   Bake

   Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown. Allow to cool for a few minutes before serving.