Sausage and Egg Pot Pies

40 minutes
15 minutes
Recipe developed for BC Egg by Chef Dez, Corporate Chef for BC Egg

These individual pot pies combine the flavour of sausage gravy with nutritious BC eggs. Great for breakfast, lunch, or dinner and such a fun presentation! If you don’t want to build these with the yolk on top, just beat the four whole eggs together for the scrambled eggs in step 3, and then omit step 8.


  • 4 large eggs, yolks separated from whites
  • 1 teaspoon butter
  • 375g breakfast sausages, removed from casings
  • 3/4 teaspoon dried thyme
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground black pepper
  • 3 tablespoons all-purpose flour
  • 2.5 cups milk
  • 1 – 225g sheet of puff pastry, thawed & kept chilled
  • 1 large egg
  • 1 tablespoon milk
  • Fresh cracked pepper


  1. Preheat oven to 425°F and arrange four 1-cup oven safe ramekins on a baking tray.
  2. Beat the 4 egg whites and reserve the 4 whole egg yolks. Be careful to not break the yolks – best to keep each yolk in a small portion cup to make step 8 as easy as possible.
  3. In a medium non-stick pan, on medium heat, melt the butter to coat the pan. Add the beaten egg whites and cook while stirring until resembling scrambled eggs, about 1 to 2 minutes. Divide equally into the four ramekins.
  4. In the same pan add the sausage meat, thyme, salt, and 3/4 teaspoon pepper. Cook over medium-high heat while breaking up the sausage meat, until the meat is fully cooked and browned, approximately 8 to 10 minutes.
  5. Turn the pan heat to low, stir in the flour and cook for another 2 to 3 minutes, stirring occasionally. Slowly add the milk while stirring to ensure no lumps. Turn heat to medium-high and bring to a boil to thicken while stirring frequently. Divide this sausage mixture equally into the ramekins over the cooked eggs whites.
  6. The 225g puff pastry sheet should be approximately 9×10-inches (23cm x 25.5cm), and 1/8th inch thick (if not, then gently roll out to these measurements). Cut the puff pastry into 4 equal portions and place on top of the filled ramekins while folding the edges of the pastry over the top edges of the ramekins.
  7. Beat the 1 egg with the 1 tablespoon of milk and brush a thin layer of this egg wash over the puff pastry (reserve the remaining egg wash to add to an omelet, or another recipe), and cook for approximately 15 minutes until the pastry is puffed up and golden brown.
  8. Take a spoon and carefully make a small indent on each pastry (be careful not to press too hard) to gently coddle each reserved egg yolk in the dent. Sprinkle with some fresh cracked pepper. Bake for another 2 to 3 minutes until the egg yolk is a bit set, but still runny. Serve immediately.

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