Creamed Eggs over Buttermilk Biscuits |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Fresh Buttermilk Biscuits are served with warm sliced hard-boiled eggs and topped with a Bechamel Sauce. Served with Fresh Sliced Tomatoes. Ingredients:
8 jumbo eggs (brown) |
1 tablespoon fine sea salt |
1 tablespoon cider vinegar |
3 tablespoons unsalted butter (cold) |
3 tablespoons pastry flour |
2 cups heavy cream |
1 dash fresh nutmeg (grated) |
8 buttermilk biscuits (warm) |
Directions:
1. Place eggs in a saucepan, cover with cold water, add vinegar and fine sea salt. Bring water to a full boil and cook for 6-8 minutes. Remove eggs from water, peel eggs and hold warm.
2. In a small saucepan melt butter and stir in pastry flour. Cook 2-3 minutes stirring flour to prevent from burning.
3. Slowly wisk in heavy cream, fresh grated nutmeg and cook until sauce has thickened. Season with fine sea salt and white pepper to taste.
4. Cut biscuits in half and place on warm plates. Peel and slice warm hard-boiled eggs with a egg slicer. Place 2 eggs and 2 buttermilk biscuits on a warm plate and cover with Bechamel Sauce.
5. Garnish with Fresh Sliced Tomatoes or Fresh Seasonal Fruit.
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