Creamed Eggs Over Buttermilk Biscuits

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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
• 1 dash fresh nutmeg (grated)
• 1/2 teaspoon pepper
• 8 buttermilk biscuits
• 1 heirloom tomato (brandy wine, sliced)

Recipe

• 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 stirring the flour.
• 3 slowly stir in heavy cream, fresh grated nutmeg, 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 pepper to taste.
• 5 pour cream sauce over eggs and serve. garnish plates with sliced heirloom tomatoes.