Benedict Pot Pie | We’ve been Benjamin Buttoning it in the kitchen lately – making dinner for breakfast and breakfast for dinner. It’s crazy over here! In our latest chapter (and after 5 mimosas), we took brunch up a notch with our take on baked pot pies stuffed with a creamy egg. And gravy. And cheese. Don’t ask. Just eat.
* Best breakfast in bed EVER. Seriously.
- Carrot - 1, small, brunoise
- Butter - 1 tablespoon
- All-Purpose Flour - ¾ tablespoon
- Chicken Stock - ½ cup
- White Onion - ¼ onion, small dice
- Italian Seasoning - ⅛ teaspoon
- Garlic - 1 clove, minced
- Salt - ¼ teaspoon
- Pepper - ⅛ teaspoon
- Puff Pastry - 1 sheet, thawed
- Eggs - 5 (4 cold, 1 beaten)
- Salami - 8 slices, very thin, 2 inch diameter max
- Sherry Vinegar - ¼ teaspoon
- Cream Cheese - 2 tablespoons, softened
- Feta Cheese - 2 tablespoons, preferably Bulgarian
- Adobo Sauce - ½ teaspoon (from chipotle can)
- Thyme Leaves - 1 tablespoon (about 5 sprigs worth)
- Salt - ¼ teaspoon
- Chives - 2 tablespoons, thinly sliced, garnish
- Cut up your veggies.
- Heat the butter up in the saute pan on medium heat until it foams and is audible. Then add the carrot, onion, salt and pepper.
- Saute for 3 minutes until the veggies soften.
- Add the garlic and Italian Seasoning and cook for 1 more minute.
- Now add the flour and stir continuously for 1 minute to form a roux.
- Pour in the stock and simmer for 3 more minutes until it's nice and thick. Set the gravy aside in a warm place.
- Preheat your oven to 385 degrees.
- Whisk one egg in one of your mixing bowls. That's your egg wash!
- Thaw your puff pastry at room temperature - this can take about an hour.
- Using a 3¼" round cutter or ramekin, cut out four circles from the pastry. Set them aside.
- Pick your thyme leaves off the stems.
- Mix together the thyme, cheeses, sherry, adobo and salt in the mixing bowl.
- Right before you are about to cook, crack each egg into their own ramekin (you want them cold).
- Working quickly, gently lay two slices of salami over each egg.
- Top the salami with a big spoonful of the gravy, making sure to spread it to the edges.
- Top that with the cheese mix.
- Lay a piece of pastry over each ramekin and pinch it closed around the edges.
- With your knife make three small cuts (to release steam) and brush a thin layer of the egg wash over the top.
- Put the ramekins on the sheet pan and toss them in the oven for 14 minutes.
- Let the pies cool for 1 minute.
- Set a ramekin on each plate (careful they're hot!).
- Garnish with a little more gravy and chives. Freakin' ridiculous.
* Temperature is critical here humans! The eggs needs to be COLD so the puff pastry has time to cook through. Tricky, tricky!
* Like we always preach, all ovens are different. Just make sure the pastry is lightly browned before you take it out of the oven.
* Buy the freshest eggs you can find. Invest in a live chicken. Name him/her Bruin.