Creamed Eggs over Buttermilk Biscuits

Fresh Buttermilk Biscuits served with warm sliced hard-boiled eggs and topped with a rich cream sauce.

• Ready In: 15 mins
• 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

1. 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.
2. In a small saucepan melt butter and stir in pastry flour. Cook for 2-3 minutes stir the flour to prevent from burning.
3. Slowly stir in heavy cream, fresh grated nutmeg, white pepper and cook until sauce has thickened.
4. 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.
5. Pour cream sauce over eggs and serve. Garnish plates with sliced Heirloom Tomatoes.