Creamed Eggs And Biscuits Recipes

Steps:

• Peel, chop and slice eggs.
• In a heavy saucepan melt butter. Stir in flour, dry mustard, salt and pepper.
• Add Milk (all at once). Cook and stir until mixture is bubbly and thick. Continue to cook about 2 minutes more.
• Carefully stir in eggs, heat through.
• Serve over buttered toast points.
• Garnish with paprika or parsley.

Steps:

• Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Melt butter in saucepan, add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a boil.
• Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.

Steps:

• 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.
• In a small saucepan melt butter and stir in pastry flour, cook 2-3 minutes stirring flour to prevent from burning.
• Slowly wisk in heavy cream, fresh grated nutmeg, white pepper, Worcestershire sauce and bay leaves.
• Cook sauce 3-4 minutes or until sauce has thickened.
• Remove from heat and discard bay leaves. Season with fine sea salt and white pepper to taste.
• Cut biscuits in half and place on warm plates. Slice warm hard-boiled eggs, layer over biscuits and cover with Bechamel Sauce.
• Garnish with Fresh Sliced Tomatoes or Fresh Seasonal Fruit.

Steps:

• 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.

Steps:

• 1. Preheat oven according to biscuit package instructions. Lightly cover baking sheet with cooking spray or oil. Place biscuits onto baking sheet.
• 2. Mix the cornstarch into about 1 cup of the milk and set aside to combine
• 3. Place biscuits into preheated oven and bake according to package directions.
• 4. Melt the butter in large saucepan over low heat until completely melted and begins to bubble lightly.
• 5. To the melted butter, slowly add the the 1 cup milk/cornstarch mixture and stir constantly with whisk to combine. Turn up heat to medium and bring to a light boil again.
• 6. Slowly add as much of the remaining milk as needed to bring the mixture to a creamy gravy texture. Add salt and pepper to taste. Stir in diced eggs and heat through. Remove from heat; cover to keep warm until serving.
• 7. Remove biscuits from oven and cool slightly.
• 8. Slice hot biscuits in half horizontally and place on plate. Pour creamed egg mixture generously over each biscuit. Dig in and Enjoy while they're hot!
• 9. There are probably a hundred different ways you can tweak this recipe to suit your individual taste, but this plain and simple way is my favorite. Save any leftovers in a microwavable pitcher, so you can quickly heat and re-serve leftovers as desired.

Steps:

• Separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mash with a fork. Chop the egg whites into small pieces and set aside.
• Melt the butter in a saucepan set over medium heat. Stir in flour until smooth. Gradually mix in the milk and chicken bouillon so that no lumps form and stir constantly until the mixture comes to a boil. Add the egg yolks and mix until dissolved. Stir in egg whites. Serve over toast and season with salt and white pepper.