Creamed Eggs Over Buttermilk Biscuits Recipe

Name: Creamed Eggs Over Buttermilk Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 jumbo eggs (Brown); 1 tablespoon cider vinegar; 2 1/2 teaspoons fine sea salt; 4 tablespoons unsalted butter (Cold); 4 tablespoons pastry flour; 2 cups heavy cream (Warm); 1 dash fresh nutmeg (grated); 1/2 teaspoon white pepper; 1/2 teaspoon Lea & Perrins Worcestershire Sauce; 2 bay leaves; 6 buttermilk biscuits (Warm)

Servings: persons

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.

1928

kcal

Calories

196

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 jumbo eggs (Brown), 1 tablespoon cider vinegar, 2 1/2 teaspoons fine sea salt, 4 tablespoons unsalted butter (Cold), and more.

Yes, Creamed Eggs Over Buttermilk Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Creamed Eggs Over Buttermilk Biscuits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions