Creamed Eggs Over Buttermilk Biscuits

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

Ingredients

• Servings: 4
• 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)

Recipe

• 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 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 pepper to taste.
• 4 cut biscuits in half and place on warm plates. peel and slice warm hard-boiled eggs. place 2 eggs and 2 buttermilk biscuits on a warm plate, cover with bechamel sauce.
• 5 garnish with fresh sliced tomatoes or fresh seasonal fruit.