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Creamed Eggs over Buttermilk Biscuits

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“Fresh Buttermilk Biscuits are served with warm sliced hard-boiled eggs and topped with a Bechamel Sauce. .”

Ingredients Nutrition


  1. 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.
  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, white pepper, Worcestershire sauce and bay leaves.
  4. Cook sauce 3-4 minutes or until sauce has thickened.
  5. Remove from heat and discard bay leaves. Season with fine sea salt and white pepper to taste.
  6. Cut biscuits in half and place on warm plates. Slice warm hard-boiled eggs, layer over biscuits and cover with Bechamel Sauce.
  7. Garnish with Fresh Sliced Tomatoes or Fresh Seasonal Fruit.

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