Breakfast Pot Pie with Cream Sauce: Breakfast-Brunch
Prep time:1 hour
1 Recipe Pastry Crust
4 tablespoon Olive Oil
1 Zucchini - medium, zliced on the diagonal 1/8-inch thick
2 Roma Tomatos, sliced 1/4-inch thick
4 tablespoon Cream Cheese, at room temp
1/2 cup Spinach, chopped
4 slices Proscuitto
1 cup Heavy Cream
2 teaspoon Parmesan Cheese
4 tablespoon Parsley, minced
Prepare the pastry crust (recipe follows). Pre-heat oven to 350. In a medium saucepan, heat 2 TB olive oil over medium. Add zucchini and saute 1 minute, turn and saute 1 minute more. Remove to a plate covered with paper towel sheets. Add tomato slices to pan and saute 30 seconds. Remove to same plate as zucchini. Heat 2 TB more olive oil in same skillet. Add scallions and cream cheese. Crack eggs into small bowl and scramble. Pour scrambled eggs in skillet. Cook, turning, just to a pudding consistency (do not overcook, eggs will finish cooking in the oven). Remove from heat.
Divide pastry crust dough into 4 equal pieces and roll each out to a thin layer. Prepare two single-serve casserole bowls with non-stick spray. Fit a single layer of pastry crust dough into each casserole. Bake 15 minutes. Remove casseroles with dough from oven and layer each casserole with ingredients as follows: 1/4 the chopped spinach, 2 TB egg mixture, 1/4 the zucchini, 1/4 the tomatoes. Cover with prosciutto, 1/4 the chopped spinach, 2 TB egg mixture, 1/4 the zucchini, 1/4 the tomatoes. Top with remaining egg. Cover with two remaining pieces of pastry crust dough. Bake 20 minutes, until golden brown.
While pies are baking, heat cream and cheese in a small skillet until cheese is melted. Serve over or on the side of pot pies. Garnish with parsley.
Pastry Crust: 2 cups all purpose flour, pinch of salt, 1/2 lb butter, cut into 1x1 cubes and frozen, 1 tsp distilled white vinegar, 6-10 TB ice water.
Pastry crust instructions: Combine flour and salt in a food processor. Pulse in butter cubes. Transfer mixture to a large bowl. Combine vinegar and water in a small bowl. Drizzle vinegar-water mixture into the flour-butter mixture, a bit at a time, folding with a spatula until the dough just holds together. Form into a flattened ball. Wrap in plastic wrap and refrigerate 6-8 hours or overnight.
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