Thank you Eggland’s Best for partnering with me in sponsoring this post!
This savory Sausage, Mushroom & Egg Galette is rich, creamy and decadent – perfect for any occasion and makes an elegant plate.
Did you know May was National Egg Month? Well, in honor of it, I have a story to tell you.
I’ve had a long standing love affair with eggs that dates as far back as when I was a kid on our cattle ranch. We raised Angus beef cattle and Appaloosa horses.
And, as a traditional ranch, we always had chickens!
She wasn’t content to stay at the barn or pecking in the rich fields with the other chickens. Oh no…she clucked her way right up to the yard, onto the front porch and pretty much made herself at home wherever we were.
Heaven forbid, if we’d ever left the door open, “Super Chicken” would’ve clucked her way right into the house and nested right there.
As much as we loved “Super Chicken” and her eggs, and how much she acted like family, we didn’t really want her as a house guest. You know what I’m sayin’? 🙂
Of course, now that I’m older, the ranch is long gone and I live in a neighborhood with a covenant that would never allow chickens, but that hasn’t swayed my love of eggs. I like eggs all ways – soft boiled, hard boiled, scrambled, sunny-side up, baked, fried. No matteh…I’ve tried them all.
For me, what I deem as a ‘good egg’ is an egg that can stand on it’s own, which means it needs to be rich in flavor and nutrition. Which brings me to why I only buy Eggland’s Best Eggs.
I may have grown up on a farm and always had fresh eggs, but now that I no longer live there, Eggland’s Best is my go-to egg for farm fresh. The eggs are even in stores typically within 3 days of laying. Now that’s fast!
EB’s chickens are fed a healthy, all-vegetarian diet which makes their eggs more nutritious than ordinary eggs, giving them 4x the vitamin D, 10x more vitamin E and 25% less saturated fat, while only being 60 calories. You can read more about the healthy benefits of Eggland’s Best eggs here (http://www.egglandsbest.com/superior-nutrition/)
Not only that, but the feed is the reason EB eggs taste great, have strong shells and creamy, bright yellow yolks. Like this one.
The other thing I love is, seeing the EB stamp on every single egg.
That stamp tells me at a glance, that it’s Eggland’s Best eggs that I’m using, but also – I love that when you hard boil them, the stamp fades to a watermark, which means you can easily tell the fresh eggs from the boiled eggs, and can store them in the same carton. Brilliant!
I guess I’m not the only one that likes eggs. If you want to see amazing numbers, check out how many EB Eggs are inspected by the USDA! Think billions.
Billions! Mind blown.
Whoa! That’s a lot of eggs. Even Super Chicken’s producing wasn’t that impressive. 🙂
And, you will love how the egg brings out the flavors of the hot Italian Sausage with the sauteed mushrooms, onions and garlic when they meet the creamy, yellow yolk in this galette.
It’s pure breakfast heaven in a bite.
Sausage Mushroom & Egg Galette
- 1 sheet puff pastry thawed
- 1 egg beaten
- 1 12-ounce package hot italian sausage
- 1 shallot sliced down the middle, then sliced into pieces (1 cup)
- 1 cup sliced mushrooms
- 1 tablespoon coarsely chopped garlic
- 1 to 2 tablespoons fresh thyme
- 2 tablespoons olive oil
- 1 12-ounce package cut leaf spinach, thawed and drained of all liquid
- 1 4-ounce container crumbled goat cheese
- 1 teaspoon salt
- 1 /2 teaspoon black pepper
- 4 eggs
- Preheat oven to 425 degrees F. Roll out the pastry on a floured surface until it reaches a 12x12 inch square. Cut into four 6 inch squares. With a dull knife, score the pastry 1/4" on all sides creating a square, being careful not to cut through the pastry. Transfer the pastry to a parchment lined baking sheet. Brush tops of pastry with the beaten egg. Set aside (you may refrigerate it, if you want to use it later).
- Crumble sausage and cook in a large skillet over medium heat until done. Do not drain. Remove sausage with a slotted spoon, put in a bowl and set aside.
- Add 1 tablespoon of olive oil to skillet. Add shallots and mushrooms and saute for 5 minutes. Add the additional 1 tablespoon of olive oil if necessary. Add garlic and cook an additional 1 to 2 minutes, or until fragrant. Add thyme, salt and pepper and gently toss until mixed. Remove from heat and set aside.
- Generously layer pastry with crumbled goat cheese, being sure to keep ingredients within the 'frame'. Top with crumbled sausage, then spinach and top with mushroom and onion mixture. Be sure to leave a well or indentation in the middle (for ease in placement of the egg).
- Place in oven and bake for 10 minutes. Remove from oven and crack an egg into the center of each pastry. Place back in oven and bake 10-12 minutes or until egg is set.
- Remove from oven, garnish with thyme, sprinkle with salt and pepper and serve.