Creamed Eggs over Buttermilk Biscuits
photo by Potagekempcc
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 8 jumbo eggs (Brown)
- 2 teaspoons fine sea salt
- 1 tablespoon cider vinegar
- 3 tablespoons unsalted butter (Cold)
- 3 tablespoons pastry flour
- 2 cups heavy cream (Warm)
- 1 dash fresh nutmeg (grated)
- 1⁄2 teaspoon white pepper
- 8 buttermilk biscuits
- 1 heirloom tomato (Brandy Wine, sliced)
directions
- Place eggs in a medium saucepan, cover with cold water, add vinegar, 1-teaspoon fine sea salt and bring water to a full boil. Cook for 6 minutes.
- In a small saucepan melt butter and stir in pastry flour. Cook for 2-3 minutes stir the flour to prevent from burning.
- Slowly stir in heavy cream, fresh grated nutmeg, white pepper and cook until sauce has thickened.
- Cut biscuits in half and place on warm plates. Slice hard-boiled eggs and layer over biscuits. Season sauce with salt and white pepper to taste.
- Pour cream sauce over eggs and serve. Garnish plates with sliced Heirloom Tomatoes.
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RECIPE SUBMITTED BY
Potagekempcc
United States