Creamed Eggs over Buttermilk Biscuits

READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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