1. Bake puff pastries according to package directions. Remove from oven and allow to completely cool. Remove the top center of each pastry and set pastry shells and tops aside; you will use them both.
2. Prepare Smithfield sausage patties according to package directions. I chose the stovetop method, cooking over medium heat for about 9 minutes. Continuously flip sausages to ensure each side cooks evenly.
3. Once sausage patties are cooked, place them into the center of each puff pastry. Place the pastry centers on top of each sausage; the sausage patty should be completely covered. Place each pot pie on a serving plate.
1. In a medium saucepan over medium heat, melt the butter. Add the flour and stir until smooth. Slowly mix in the milk. Season with rosemary, salt and pepper. Bring this mixture to boil. Reduce heat to low and cook for 3 or 4 minutes - stirring often - until thickened.
2. Once gravy is done, remove from heat and prepare eggs. To keep the gravy warm, cover with a lid while you prepare the eggs.
3. Prepare eggs according to preference.
4. Once all of the eggs are cooked, pour gravy over the pot pie. Top the gravy-covered pot pie with one of the prepared eggs. Repeat with remaining pot pies, gravy and eggs.
5. Serve immediately and enjoy!
Sandra McCollum of: