Creamed Eggs over Buttermilk Biscuits

READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place eggs in a saucepan, cover with cold water, add vinegar and 2-teaspoons fine sea salt. Bring to a full boil and cook for 6-8 minutes. Remove eggs and hold warm.
  • In a small saucepan melt butter and stir in pastry flour, cook 2-3 minutes stirring flour to prevent from burning.
  • Slowly wisk in heavy cream, fresh grated nutmeg, white pepper, Worcestershire sauce and bay leaves.
  • Cook sauce 3-4 minutes or until sauce has thickened.
  • Remove from heat and discard bay leaves. Season with fine sea salt and white pepper to taste.
  • Cut biscuits in half and place on warm plates. Slice warm hard-boiled eggs, layer over biscuits and cover with Bechamel Sauce.
  • Garnish with Fresh Sliced Tomatoes or Fresh Seasonal Fruit.
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