Breakfast Pot Pie with Cream Sauce

Breakfast-Brunch
Tiempo de cocción: 1 hour
Porciones: 2

Ingredientes

  • 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
  • 6 Eggs
  • 4 slices Proscuitto
  • 1 cup Heavy Cream
  • 2 teaspoon Parmesan Cheese
  • 4 tablespoon Parsley, minced

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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