If you're reading this and you're from Colorado probably know about the restaurant Snooze. If you know about Snooze you also know it usually has an hour and a half wait. The first time we went I think we waited an hour and a half! There are several locations here, and only one other in San Diego. Every location does so well, I know it will take over the world soon. Look out Wal-Mart (allrightsreserved?!)! All of the dishes are so high quality but no more expensive than any other breakfast place. Another of my favorites to order is the sweet potato pancake with ginger butter!
Anyway this recipe is one of their most popular dishes, and what I order everytimeee. It is eggs over puff pastry and an amazing sausage rosemary gravy poured on top. It sounds weird, I know. I don't think I would order it from the description but I tried a bite of my friends and was hooked! Just give it a chaaaance! This recipe is dead on and tastes exactly like the restaurant, so if you don't live nearby you can do it yourself!
This recipe was slightly altered and actually released by one of Snooze's employees on a local news station. I chose to make individual servings so it was more like the restaurant but this was intended to make as a casserole to serve several people. I also could not find puff pastry so I grabbed some flaky biscuits! Also if you are vegetarian, you could try substituting the sausage with mushrooms.
Snooze Breakfast Pot Pie
INGREDIENTS:
1 sheet puff pastry (approximately 8x10 inch)
12 eggs scrambled
4 cups sausage gravy (see recipe below)
Egg wash (whisk one egg with 1 Tbs. water)
1 sheet puff pastry (approximately 8x10 inch)
12 eggs scrambled
4 cups sausage gravy (see recipe below)
Egg wash (whisk one egg with 1 Tbs. water)
ROSEMARY-SAUSAGE GRAVY:
2 cloves minced garlic
2 leeks, cleaned and chopped (discarding leaves)
2 celery stalks (chopped)
2 cloves minced garlic
2 leeks, cleaned and chopped (discarding leaves)
2 celery stalks (chopped)
2 large carrots (sliced)
1 sprig of rosemary (finely chopped)
1 lb. bulk breakfast sausage (browned and drained)
3 Tbs. unsalted butter
1 sprig of rosemary (finely chopped)
1 lb. bulk breakfast sausage (browned and drained)
3 Tbs. unsalted butter
4 cups milk
½ cup Parmesan cheese (grated)
½ cup all purpose flour
Salt and pepper to taste
½ cup Parmesan cheese (grated)
½ cup all purpose flour
Salt and pepper to taste
DIRECTIONS
1. Melt butter in a large pot over medium heat. Add leeks, carrots, celery, garlic, and rosemary and sauté until vegetables soften (about 10 min). Preheat oven to 400F
2. 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.
1. Melt butter in a large pot over medium heat. Add leeks, carrots, celery, garlic, and rosemary and sauté until vegetables soften (about 10 min). Preheat oven to 400F
2. 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.
3. 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.
4. Lightly brush the pastry dough with egg wash. Place in preheated oven and bake for approximately 30 minutes or until the pastry is golden brown.
4. Lightly brush the pastry dough with egg wash. Place in preheated oven and bake for approximately 30 minutes or until the pastry is golden brown.
Serves 6 to 8
-Jerica-
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