Begin by frying 1 lb of pork breakfast sausage in a medium-size frying pan over medium heat until it is cooked through. Should only take 8-10 minutes, then remove the pan from the heat. Tilt the pan up slightly and push the sausage up to the high side so the grease can drain down to the bottom. Next, scoop the sausage out of the pan into a bowl and set it aside for later. Save the grease to make the béchamel sauce.

Slice 1 cup of cherry tomatoes in half. Also, chop up the fresh parsley and chives and set them aside.

Add 1 tbsp of olive oil to the leftover sausage grease as well as 2 tbsp of flour. Place the frying pan back over low heat and stir the flour into the grease cooking it for 2-3 minutes. Next, add 1/4 cup of milk and stir until combined. Add in another 1/4 cup and stir until combined, then add the final 1/4 cup and stir. Adding it in 3 different pours will help eliminate flour lumps.

Next, add the 4oz of cream cheese and continue stirring until it has fully melted in.

Finally, stir in the 1/4 tsp of salt, 1/8 tsp of pepper, and garlic powder. Remove from the heat and set aside for later.

In a medium-size bowl, add 1 2/3 cup of flour and a 1/4 tsp of salt, mix together. Next, add in 2 1/2 tbsp of shortening and 5 tbsp of cold salted butter. Use a pastry blender or fork to mix this in until pea-size crumbs have formed.

After this, add in 5-6 tbsp of ice water, mixing with a large spoon or your hands. Mix only until the dough comes together and all the dry bits are gone.

Preheat the oven to 375 degrees and line a large baking sheet with parchment paper.

Lightly flour the countertop and the rolling pin, roll the galette dough out until it's 1/4" thick, measure and cut out two 7" circles. Place them on the parchment-lined baking sheet. Gather up the leftover dough into a ball, roll it out again and cut two more 7" circles, also placing them on the baking sheet.

On each galette circle, start by adding a scant 1/4 cup of cream cheese béchamel sauce and smooth it around leaving 1/2" of space around the edges. Next, add 1/3 cup of breakfast sausage, and 1/4 cup of sliced tomatoes. Sprinkle with chives. After this, carefully crack an egg over the center of the galette, season the egg with salt, pepper, and paprika.

Gently fold the 1/2" edges of the galette dough up around the filling. Mix an egg with 1 tbsp of water and egg wash the crust.

Place the baking sheet on the middle rack of the oven and bake for 25-35 minutes. The galettes are finished when the crust is lightly browned and the egg is cooked to your liking!

Remove from the oven, plate, sprinkle with fresh parsley and serve immediately! Enjoy!